Baked Spaghetti with Cream of Mushroom Soup
This baked spaghetti casserole with cream of mushroom soup takes all the comforting flavors of classic spaghetti and transforms them into a creamy, cheesy pasta bake with ground beef and plenty of melted cheese. It’s an easy, family-friendly dinner perfect for busy weeknights.
Ingredients
- 1 pound spaghetti noodles
- 1 tbsp. olive oil
- 1 pound ground beef
- 1 white onion chopped, about 1 cup
- 1 green pepper chopped, about 1 cup
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- 10.5 oz. can cream of mushroom soup
- 23.5 oz. jar spaghetti sauce
- 2 tsp. Italian seasoning
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees. Cook spaghetti al dente*.1 pound spaghetti noodles
- While pasta is cooking, heat oil in a large skillet. Add ground beef, season with salt and pepper & break apart into small pieces. Continue cooking until meat is no longer pink. Drain any grease from the hamburger.1 tbsp. olive oil, 1 pound ground beef , 1 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
- Add onion and green pepper and saute for another 3-4 minutes.1 white onion, 1 green pepper
- Add cooked noodles, spaghetti sauce, cream of mushroom soup and Italian seasoning to the meat mixture10.5 oz. can cream of mushroom soup, 23.5 oz. jar spaghetti sauce, 2 tsp. Italian seasoning
- Pour mixture into a greased 9x13 baking dish and sprinkle with mozzarella cheese.2 cups mozzarella cheese
- Bake 30-35 minutes until heated through and cheese is melted.
Notes
- To cook the pasta al dente, boil the noodles for 2 minutes less than the shortest time listed on the box directions. This ensures the pasta doesn't get too mushy baking in the oven.
