Baked Spaghetti with Cream of Mushroom Soup Recipe
This hearty and comforting Baked Spaghetti with Cream of Mushroom Soup is a classic dish that combines tender spaghetti, flavorful vegetables, gooey cheese, and a creamy mushroom sauce. Perfect for a family dinner or potluck gathering!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetable Mixture:
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
Additional Ingredients:
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Instructions
- Saute Vegetables: In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano, and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- Layer Ingredients: Place half the spaghetti in a greased 13×9-in. baking dish. Layer with half the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
- Prepare Casserole: In a small bowl, combine cream of mushroom soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese.
- Bake: Bake, uncovered, at 350°F until heated through, 30-35 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Baked Spaghetti, Cream of Mushroom Soup, Casserole, Comfort Food
