This is by far a favorite of anyone I’ve ever made it for.
When I was a kid, we had this maybe once or twice a year.
I hated it.
It wasn’t until I was married with 2 kids that i found this to be a great comfort food.
I started making it when I lived in Panam City Florida. I had my boys and they were about 1 and 2 years old. I was in nursing school. I needed something that would last a few days.
Trust me when I say the leftovers DO NOT disappoint.
Over the years I have made some modifications. The first one is, I cannot stand mushrooms. Cream of mushroom soup is OK. But the original recipe called for whole or sliced mushrooms. Not going to happen for me. So please feel free to make your own modifications and add all the mushrooms you would like. I hope they are the most wonderful mushrooms you’ve ever eaten.
This is how I make my spaghetti casserole.
Your grocery list.
16 Ounces of spaghetti noodles
Ground beef 1.5 lbs
One green bell pepper diced
One yellow onion chopped or diced.
Two cans of Campbell’s tomato soup. I know it sounds weird, it gets weirder, but it is so good.
One can of Campbell’s Cream of mushroom soup.
1 cup milk
About two cups of shredded cheese, I use sharp cheddar.
2 tbsp butter
How to Prepare
Heat oven to 400 degrees
Mix cream of mushroom soup with about a half a soup can of milk. Set aside.
Boil a pot of water, add 16 ounces of spaghetti noodles and boil till al dente. You don’t want to overcook your pasta for this recipe.
Sautee onions and peppers in 1 tbsp butter until soft, fragrant, and starting to slightly brown.
Brown and drain your ground beef. You can add seasonings while cooking. You don’t really need to.
Combine burger, green pepper, onion, and 2 cans of tomato soup and add about a half a soup can of water. Bring to a simmer for about 5 mins. Stirring frequently.
Drain your pasta.
Use a large casserole dish with a lid. Spray generously with cooking spray. Get the bottom, sides and the top edge of the casserole dish.
First layer is about a cup of burger mixture. Spread to coat the bottom evenly.
Layer about 1/3 of your spaghetti noodles.
Next layer is 1/2 c to 1c to measure with your heart, layer of shredded cheese.
Layer on top of cheese with about 1/2 to 3/4 burger mixture.
Another layer of noodles. About 1/3.
Cheese layer. Again, use your heart to measure.
Layer the rest of the burger and try to get it as evenly as possible.
Layer the rest of the noodles.
Remember the cream of mushroom soup mixture? Pour that all over the top. Spread evenly. Try not to let any noodles stick out.
Cover and bake for about 40 minutes. Should be bubbling when done.
Take out of oven and let sit for about 5 mins.
Side Note.
Before you bake it. Technically everything is cooked so it is possible to just serve as is.
This dish, I will make earlier and put it in my fridge for no more than a day. Then bake when dinner is closer.
I hope you enjoy this as much as my family and I have for many years.