Description
A hearty baked spaghetti casserole with ground beef, vegetables, cheese, and a creamy cheddar soup base—perfect for church suppers or potlucks.
Ingredients
- 12 oz uncooked spaghetti
- 1½ lb ground beef (80/20)
- 1 large yellow onion, chopped
- 1 small green bell pepper, chopped
- 1 Tbsp chili powder
- 1½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1½ cups frozen sweet peas, thawed
- 1½ cups frozen corn, thawed
- 1 (14½ oz) can diced tomatoes, undrained
- ½ cup water
- 1 (10½ oz) can condensed Cheddar cheese soup
- 2 cups shredded sharp Cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions; drain and set aside.
- In a large skillet, brown the ground beef over medium-high heat until no longer pink; drain and set aside.
- In the same skillet, sauté onion and green pepper until softened, about 3 minutes.
- Return beef to the skillet and stir in chili powder, salt, garlic powder, and black pepper.
- Add peas, corn, diced tomatoes, and water; cook for 4-5 minutes until heated through.
- Stir in Cheddar cheese soup and simmer for 3 minutes.
- Add the cooked spaghetti and toss to combine well.
- Transfer half of the spaghetti mixture to a 13×9-inch baking dish. Sprinkle with 1 cup of Cheddar cheese. Repeat with remaining spaghetti and cheese.
- Bake uncovered for 20 minutes or until cheese is melted and bubbly.
Notes
- You can substitute other vegetables like carrots or mushrooms.
- To make ahead, assemble and refrigerate the casserole, then bake just before serving.
- Let sit 5 minutes before serving for best texture.