Baked Spaghetti with Mince and Cheese

    50 minutes

    This is a great budget dish for the whole family. Serve with a green salad or steamed vegetables for a complete meal.

    110 people made this

    Serves: 7 

    • 450g spaghetti
    • 450g lean beef mince
    • 1 onion, chopped
    • 1 green capsicum, chopped
    • 2 cloves garlic, chopped
    • 1 (300g) tin condensed cream of mushroom soup
    • 1 1/2 cups (375ml) water
    • 1 (300g) tin condensed tomato soup
    • 2 1/4 cups (275g) grated sharp cheddar cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and reserve.
    2. In a large frypan over medium heat, brown mince and saute onion, green capsicum and garlic; drain and return to frypan.
    3. Preheat oven to 180 degrees C.
    4. Stir mushroom soup, water and tomato soup into frypan. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 20x30cm baking dish; top with cheddar cheese.
    5. Bake in preheated oven for 20 to 30 minutes; serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (77)


    barely fit for human consumption. You'd be better off serving the ingredients individually - some soup, some pasta, a bit of cheese...  -  24 Nov 2002  (Review from Allrecipes USA and Canada)


    I made this recipe last night and it was wonderful. I used all low fat ingredients, such as low fat mushroom soup, low fat hamburger and fat free cheese. I added a small amount of mozerella to the fat free cheese. Very tasty and plenty even after halfing the recipe. My husband,who is a very picky eater just raved and raved. I will certainly make this dish many times. Elfarr  -  25 Jun 2002  (Review from Allrecipes USA and Canada)


    awesome new taste to spaghetti- just a few minor changes. 1.) be sure to generously season your meat. I used chopped onions, italian seasoning, red onions, red pepper, garlic salt, and s&p. 2.) I added a can of chopped tomatoes with green bell peppers to the meat as well. 3.) After I added the soups I added 1/2 cup water and 1/2 cup milk- reserving the last 1/2 cup of milk. 4.) with the last 1/2 cup of milk mix 2 lrg. eggs with 4 tbl. spoons of grated parmesan. 5.) to layer: I buttered the bottom of the casserole dish first. added the spag. 2nd, poured the egg mixture over just the noodles to form a bond- 3rd, layered graded cheddar cheese, then lastly topped with the meat mixture. I added mozzarella cheese to the very top. Anywho- the final product was thick and creamy, with extraordinary flavor. I was hesitant of the cream of mushroom soup- but it should stay for sure. Be brave and try a new flavor to a traditional dish! I served ours with home made garlic bread as well, we will be having this much more often- my husband and 2 yr. old daughter loved it.  -  24 Jan 2011  (Review from Allrecipes USA and Canada)