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Church Supper Spaghetti

A hearty, family-style baked spaghetti with beef, vegetables, and melted cheddar.
Prep Time15 minutes
Cook Time32 minutes
Total Time1 hour 25 minutes
Servings: 12 servings

Ingredients

  • 16 ounces spaghetti
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced or 1 1/2 teaspoons garlic powder
  • 14.5 ounces diced tomatoes, canned do not drain
  • 10.5 ounces cream of mushroom soup, canned
  • 1 cup chicken broth
  • 1 cup corn frozen or canned, drained if canned
  • 1 cup peas frozen
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon black pepper or more to taste
  • 1 cup cheddar cheese, shredded

Instructions

  • Preheat the oven to 350°F. Lightly spray a 9 x 13-inch casserole dish with cooking oil and set aside.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook 8–11 minutes or until al dente according to package directions; drain and set aside.
  • While the pasta cooks, heat a large skillet over medium. Add the ground beef, diced onion, and diced green bell pepper; cook 8–10 minutes, breaking up the beef, until the meat is browned and the vegetables are softened.
  • Add the minced garlic to the skillet and cook 1 minute until fragrant. Drain excess grease from the skillet and transfer the meat mixture to a large mixing bowl.
  • To the bowl with the beef, add the undrained diced tomatoes, cream of mushroom soup, chicken broth, corn, peas, chili powder, salt, and pepper. Stir to combine.
  • Add the cooked spaghetti to the beef and vegetable mixture and toss well to combine using tongs or a spaghetti spoon.
  • Pour the combined spaghetti mixture into the prepared casserole dish. Evenly sprinkle the shredded cheddar over the top.
  • Bake for 15–20 minutes, until the cheese is fully melted. Remove from the oven and serve.

Equipment

  • 9 x 13-inch casserole dish
  • Large Pot
  • Large Skillet
  • Colander
  • Mixing Bowl
  • tongs or spaghetti spoon

Notes

  • Use this dish to clean out leftover vegetables from the fridge.
  • Sauté watery vegetables (like spinach or zucchini) first to avoid making the pasta gummy.