Recipe: Baked Spaghetti Casserole


Serves 6 (Easily doubles for 12!)

12 ounces spaghetti noodles
1 pound ground beef, lean
1 cup onion, diced
1 cup green bell pepper, chopped
2 cups mushroom, sliced
2 teaspoons oregano, dried
1 28ounce tomatoes, canned and chopped
2 cups cheddar cheese, grated
1/3 cup black olive, sliced
1/4 cup parmesan cheese, grated
1 10 oz can cream of mushroom soup concentrated
1/4 cup water
Salt and pepper, to taste

Cook the spaghetti noodles al dente.

In a medium sized pot over medium-high heat, cook the ground beef with the onions, bell peppers, mushrooms, and oregano until the meat is browned and the vegetables have softened. Add the tomatoes and their liquid and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Remove from heat.

Splitting between two 8″x8″x2″ aluminum tins, make layers using half of the spaghetti noodles. Then layer with half of the ground beef mixture. Top that layer with half of the cheddar cheese and half of the chopped olives. Repeat the layer sequence using the second half of the ingredients.

Mix the condensed soup with the water and distribute evenly over each of the casseroles. Garnish each with the Parmesan cheese. If you’re freezing these, allow to cool completely, and then cover with aluminum foil.

Bake, covered in a 350 degree oven for approximately 30 minutes or until heated through.


An English personal chef and freelance food writer. He can be reached at, or on his website