Baked Spaghetti I

Baked Spaghetti I

Do you love to cook? Do you find yourself cooking for your family on a daily basis, or maybe just once in awhile? I know how hard it can be to come up with new recipes that the whole family will enjoy. That’s why I’m sharing my Baked Spaghetti I recipe today! It is simple and easy enough for any mom (or dad!) to make. You’ll need spaghetti noodles, ground beef, minced onion, garlic cloves, tomato sauce, water chestnuts (optional), butter (optional), salt and pepper.

prep: 10 mins cook: 45 mins additional: 10 mins total: 65 mins Servings: 8 Yield: 8 servings


¼ cup water

1 pound lean ground beef

1 cup chopped onions

12 ounces spaghetti

2 cups shredded mild Cheddar cheese

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 cup chopped green bell peppers

1 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon dried oregano

¼ cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts:

Per Serving: 490 calories; protein 25.3g; carbohydrates 39.8g; fat 24.8g; cholesterol 74.4mg; sodium 700.5mg.

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