Cheesy Spaghetti Casserole


It’s Tasty Tuesday Day over at Jen’s Balancing Beauty and Bedlam

Are you tired of grilling and summer salads?  Are you in the mood for something a little heartier and fall like?  If so, then give this casserole a try.  It is from the January/February 2007 issue of Southern Lady magazine.

Cheesy Spaghetti Casserole

2 T butter

1 cup chopped onion

1 cup chopped green bell pepper

2 lb ground beef, browned and drained

1 (28 oz) can diced tomatoes

2 (10 oz) cans diced tomatoes with green chilis

2 (4 oz) jars sliced mushrooms, drained

2 (2.25 oz) cans sliced black olives, drained

1 T dried oregano

1/2 t garlic salt

1 (10 oz) package thin spaghetti, cooked

2 cups grated Cheddar cheese

2 (10.75 oz) cans cream of mushroom soup

1/2 cup water

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Grease a 13x9x2-inch baking dish; set aside.  In a dutch oven, melt butter over medium heat.  Add onion and green pepper; cook 5 to 6 minutes, or until tender.  Add ground beef, tomatoes, mushrooms, olives, oregano, and garlic salt.  Bring to a simmer and cook 10 minutes.

Layer half of pasta evenly over bottom of prepared dish.  Spoon half of beef mixture over top of pasta.  Sprinkle with 1 cup Cheddar cheese.  Repeat layers.

In a small bowl, combine soup and water, mixing until smooth.  Pour soup mixture over top of cheese.  Top with Parmesan cheese.  Bake for 35 to 40 minutes, or until hot and bubbly.

**My Changes**

  • I used one pound of ground beef instead of two. 
  • I used a regular sized box of whole wheat spaghetti which was more than 10 oz.
  • I used low fat soup and cheese.
  • I didn’t use the Parmesan to save a few calories.
  • I will add fresh garlic and more herbs the next time that I make this.

Simmering the sauce:


First layer of pasta:


Top with half of the meat sauce and half of the cheddar cheese:


Add the other half of the pasta:


Top with the rest of the sauce and cheddar cheese:

(I skimped on the cheese to save a calorie or two.)


Top with soup and cheese:


The soup doesn’t look so appetizing.  More cheese would have helped!


I like to cook ahead for the week.  We’ll enjoy this for several nights.  It’s so nice to come home and know that dinner is made.  I’ll cook a veggie, microwave a square of this for each of us, pour drinks, and dinner is served!



  1. I love YUMMY!!! casserole dishes. THis one meets everything that a GREAT!!! casserole needs. THANKS!!! for the GREAT!!! recipe. Geri

    Come by and visit my blog if you have the time. I have also become a follower of your blog maybe you can do the same.

  2. Definatley going to give this recipe a try!
    The last photo of the finished product is what won me over…yum.

  3. My laptop just malfunctioned from all the drool here. πŸ˜‰ You have the BEST recipes, Paula!!!

    Hope you might be able to swing by the Decorating Dilemmas party tonight or tomorrow…solutions or dilemmas. πŸ˜‰

  4. Oh my goodness!!! That looks so ymuumy and definately comforting. It will be perfect for my family (especaily my teenage sons)! Thank you for sharing it.

  5. Looks delicious! I would love for you to join me at for Crock Pot Wednesday. It’s easy, fun and economical! Come on over and check it out.

  6. I’ve made this recipe before I think! I love all the Southern Lady magazine recipes. Stop over at my blog…’cuz I’m having a Southern Lady (sponsored) giveaway!

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