Spaghetti Bake

Spaghetti Bake


756 people made this

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.


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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