Baked Spaghetti with Cream of Mushroom Soup Recipe

If you’re searching for the ultimate comfort casserole, Baked Spaghetti with Cream of Mushroom Soup is about to become your new family favorite. This dish is a mouthwatering blend of tangy tomatoes, tender pasta, and creamy mushroom goodness, all baked beneath a bubbling blanket of cheese. Whether you make it with or without beef, every layer is packed with different textures and flavors — it’s hearty, melty, and perfect for hungry crowds or cozy weeknight dinners alike. Trust me, once you try this, you’ll find yourself returning to it whenever you crave something both nostalgic and downright delicious.

Ingredients You’ll Need

Making Baked Spaghetti with Cream of Mushroom Soup requires just a handful of real pantry staples you’ll recognize. Each one is chosen for the way it lifts the dish, whether it’s a pop of color, waves of savory flavor, or gooey richness you won’t want to miss.

• Chopped onion: Brings an aromatic sweetness that deepens every bite.
• Chopped green pepper: Adds a fresh crunch and gorgeous color contrast.
• Butter: Sautéing in butter softens the veggies while infusing rich flavor.
• Diced tomatoes (undrained): Provide juiciness, tang, and a dash of vibrant acidity.
• Mushroom stems and pieces (drained): Unlock extra umami and texture.
• Sliced ripe olives (drained): Give bursts of salty complexity and that irresistible Mediterranean vibe.
• Dried oregano: The herb that ties all the Italian-inspired flavors together.
• Ground beef (optional): For protein and heartiness—skip it for a meatless meal.
• Spaghetti (cooked and drained): The star of the show, acting as the backbone for all the layers.
• Shredded cheddar cheese: Melts into a golden, gooey topping and creamy layers.
• Cream of mushroom soup (undiluted): What gives Baked Spaghetti with Cream of Mushroom Soup its signature creamy finish.
• Water: Thins the soup just enough for perfect coverage.
• Grated Parmesan cheese: Delivers a final hit of savory, nutty goodness right on top.

How to Make Baked Spaghetti with Cream of Mushroom Soup

Step 1: Sauté the Veggies

Start by heating your largest skillet over medium heat and melting the butter. Toss in the chopped onion and green pepper and sauté, stirring occasionally, until both are lovely and tender—about five minutes. This step builds a wonderfully savory foundation that will run through every forkful.

Step 2: Build the Flavor Base

Now it’s time for the tomatoes, mushrooms, olives, oregano, and (if you like) the browned ground beef. Pour them all into the skillet, and let everything simmer gently, uncovered, for 10 minutes. You’ll smell that mouthwatering aroma as the flavors blend and the veggies soften up even more.

Step 3: Layer the Spaghetti and Veggies

Grease a 13×9-inch baking dish, then spread half the cooked spaghetti across the bottom. Next, layer on half the simmered vegetable (and meat, if using) mixture, followed by 1 cup of shredded cheddar. Repeat for a second set of layers: pasta, veggies, cheese. This makes every bite a little different, and every serving wonderfully balanced.

Step 4: Make the Creamy Topping

In a small bowl, stir together the condensed cream of mushroom soup and water until completely smooth. This step is what transforms your Baked Spaghetti with Cream of Mushroom Soup into something ultra-creamy, infusing the whole casserole with a comforting, savory blanket. Pour it evenly over the entire casserole so that every nook and cranny gets drenched in flavor.

Step 5: Add the Cheesy Crust and Bake

Sprinkle grated Parmesan cheese across the top for a golden and nutty crust. Slide the casserole, uncovered, into a 350°F oven and bake for 30 to 35 minutes, or until it’s bubbling around the edges and irresistibly melty on top. When you pull it out, let it rest for a few minutes so it’s easier to slice. Then dig in!

How to Serve Baked Spaghetti with Cream of Mushroom Soup

Garnishes

This casserole welcomes a little flourish. Try showering chopped fresh parsley or basil over the top for color and freshness, or add an extra sprinkle of shredded cheddar as soon as it comes out of the oven for a gooey finish. A crack of black pepper or a pinch of red pepper flakes also brings a lovely kick against the creamy richness.

Side Dishes

Baked Spaghetti with Cream of Mushroom Soup pairs perfectly with a crisp green salad dressed with vinaigrette, steamed green beans, or roasted broccoli. And don’t forget the garlic bread—nothing beats using a slice to sweep your plate clean or to soak up the last of that creamy, cheesy sauce.

Creative Ways to Present

If you’re hosting, try baking individual portions in small ramekins for a personal touch. For potlucks, scoop generous squares out onto vibrant serving platters so those gooey, layered sections steal the show. You can even top each plate with extra olives or a sprinkle of extra Parmesan to make your Baked Spaghetti with Cream of Mushroom Soup look even more tempting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully for up to four days in the fridge. Simply cover the baking dish tightly with foil or transfer slices to an airtight container. The flavors tend to meld even more overnight, so don’t be surprised if your second-day serving tastes even better!

Freezing

To freeze, let the casserole cool completely, then wrap the pan securely in a double layer of plastic wrap and foil (or portion out in freezer containers). Baked Spaghetti with Cream of Mushroom Soup can be frozen for up to three months. For best results, freeze it before baking, then thaw and bake just before serving.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil, for about 20 minutes, or until hot throughout. Individual portions heat up nicely in the microwave in just a couple of minutes. If the sauce seems dry, add a tablespoon or two of water before reheating to refresh its creamy texture.

FAQs

Can I make Baked Spaghetti with Cream of Mushroom Soup vegetarian?

Absolutely! Simply leave out the ground beef and, if you like, add extra mushrooms or your favorite veggie crumbles for extra substance. The creamy layers and savory flavors will shine bright even without meat.

Which type of spaghetti works best for this recipe?

Classic spaghetti noodles are perfect, but you can substitute with whole wheat or gluten-free versions if you prefer. Just be sure to cook the pasta al dente, since it will continue to soften as it bakes with the creamy sauce.

Can I use homemade cream of mushroom soup?

Definitely! If you have a favorite homemade version, it can be used instead of canned soup. Just use about 1 1/4 cups, and make sure it’s thick and flavorful so your casserole stays rich and satisfying.

Is it possible to prep this dish ahead of time?

You sure can. Assemble the casserole (but wait to bake) up to 24 hours ahead, then cover it and refrigerate. When you’re ready to bake, let it sit at room temperature while the oven preheats so it cooks evenly.

How do I keep the pasta from getting mushy?

Cook your spaghetti just until al dente, so it holds its shape in the oven. Also, avoid overbaking—once heated through and bubbling, it’s done! This keeps every strand perfect and the overall texture dreamy.

Final Thoughts

If you’ve never tried Baked Spaghetti with Cream of Mushroom Soup, now’s the perfect moment to gather your family, roll up your sleeves, and dig into something truly soul-satisfying. Whether it becomes your next potluck favorite or a last-minute lifesaver on hectic nights, this recipe promises cheesy comfort and a table full of happy faces. Give it a try, and you’ll see why it deserves a spot in your regular rotation!

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