Spaghetti Bake

    55 minutes

    When I have a busy day ahead I make this for dinner in the morning or the day before then heat and serve to a happy family.

    760 people made this

    Serves: 8 

    • 375g spaghetti
    • 1 cup diced onions
    • 1 cup diced green capsicums
    • 500g lean beef mince
    • 1 (400g) tin diced tomatoes
    • 1 (140g) tin mushrooms, drained
    • 1 teaspoon dried oregano
    • 2 cups grated mild Cheddar cheese
    • 1 (400g) tin condensed cream of mushroom soup
    • 1/4 cup (65ml) water
    • 1/4 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring a large saucepan of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and set aside.
    2. In a large frypan over medium-high heat saute the onions, capsicums and mince. Once beef is brown, and onions and capsicums softened add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
    3. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat.
    4. In a medium bowl mix together cream of mushroom soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
    5. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (581)


    I have been making this recipe for years! I have not found a person yet who doesn't like it. DO NOT CHANGE A THING! (Except seasoning it to your liking, i.e., garlic powder, oregano, italian seasoning...) This is not your typical "spaghetti casserole" and it's not meant to be. If you want regular spaghetti then make regular spaghetti. It kills me when people alter everything about the recipe in their reviews. Then it becomes something totally different. Do not substitute the tomatoes for ready-made sauce. You'll lose the whole idea of the recipe! Yes, cream of mushroom soup! It will not be the same with out it. It kind of acts as a sealer to keep the noodles from drying out. Great with garlic bread and even better the next day!  -  20 Dec 2007  (Review from Allrecipes USA and Canada)


    Due to others' reviews, i made some significant additions to the recipe, and it turned out great! With alterations as follows, everyone raved about the dish: I upped the green pepper (used a whole large pepper), used two cans of italian diced tomatoes, added one 8 oz can tomato sauce, almost doubled the mushrooms by using over 1/2 a lb of fresh, added 1 tsp italian seasoning, 1/2 tsp cayenne pepper, 1/4 tsp crushed red pepper; I reduced the cheddar to one cup and added two cups of mozzarella, mixing them together; to the bottom layer of pasta I mixed in 1 jumbo raw egg, 1/2 cup parmasan cheese, and salt and pepper (to form a better "crust"); I had to up the water in the soup a bit (maybe to 1/3-1/2 c) and sprinkled basil, s & p over all. With these complicated sounding but really easy alterations, it was awesome! Served with crusty french bread, cesear salad, and the chocolate pudding pie off this site (see reviews).  -  23 Aug 2005  (Review from Allrecipes USA and Canada)


    Very yummy recipe, but needed some help. Here are the changes I made: Used jarred sauce, mozzarella instead of cheddar and added sliced italian sausage (this was the best addition!). The cream of mushroom soup was a surprise but it really enhanced the flavor. Using the jarred sauce saved a lot of prep time and made this a relatively quick meal.  -  04 Jun 2003  (Review from Allrecipes USA and Canada)