Baked Spaghetti
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A simple, old-fashioned baked spaghetti casserole featuring a comforting creamy tomato and cheese sauce. This classic family favorite bakes up warm, bubbly, and golden on top.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Large pot
- Skillet
- Casserole dish
- Colander
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Spaghetti | Uncooked |
| 1 can | Whole Tomatoes | Canned |
| 1 can | Tomato Soup | Canned |
| 1 | Onion | Chopped |
| 1/2 cup | Green Pepper | Finely chopped |
| As Needed | Mushrooms | Optional, sliced |
| A small chunk | Melting Cheese | e.g., Velveeta or cheddar |
Instructions
Step 1: Cook Pasta and Sauté Vegetables
- Preheat your oven to 350°F. Cook the 1 package spaghetti in a large pot of boiling water according to package directions, then drain using a colander.
- While the spaghetti cooks, fry the 1 onion, 1/2 cup green pepper, and optional as needed mushrooms in a skillet over medium heat until tender and browned.
Step 2: Combine and Bake
- Add the a small chunk melting cheese to the skillet with the vegetables and stir continuously until the cheese is completely melted, creating a rich sauce.
- In a large bowl or back in the spaghetti pot, combine the drained 1 package spaghetti with the 1 can whole tomatoes (breaking them up gently with a spoon) and 1 can tomato soup.
- Pour the warm cheese and vegetable mixture into the spaghetti and mix everything well until thoroughly combined.
- Transfer the mixture to a casserole dish and bake in the preheated oven until bubbly and golden brown on top.
💡 Make-Ahead & Storage: Assemble the casserole in advance and store covered in the refrigerator for up to 24 hours before baking.
Original Recipe Scan
