Church Supper Spaghetti Casserole

This Church Supper Spaghetti Casserole offers a delicious twist to the classic spaghetti casserole that is packed with vegetables, cheese, ground beef and pasta.

Course Casserole, Dinner

Cuisine Beef, pasta

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 502kcal

Ingredients

1 pound lean ground beef
1 onion diced
1 green pepper seeded and diced
28 ounce can diced tomatoes
1 ½ cup water
2 tablespoons chili powder
10 ounce package frozen corn thawed
10 ounce package frozen peas thawed
4 ounce can mushroom stems and pieces drained
Salt and black pepper to taste
16 ounce box spaghetti cooked and drained
2 cups shredded cheddar cheese divided

Instructions

Preheat the oven to 350 degrees. Prepare a deep casserole dish with nonstick cooking spray.
In a dutch oven or large skillet over medium-high heat, cook the ground beef, onion, and green pepper. Crumble the meat as it cooks and cook until the meat is no longer pink. (If not using lean ground beef, drain the excess fat.)
Add the tomatoes, water, and chili powder. Cover the skillet and cook for 30 minutes.
To the skillet, stir in the corn, peas, and mushrooms. Season with salt and black pepper, as desired.
In a large bowl, combine the sauce with the cooked spaghetti.
Transfer half of the spaghetti to the prepared casserole dish. Sprinkle the casserole with half of the cheese and then repeat the layers.
Bake the casserole for 20 to 25 minutes or until the cheese is melted and the edges are bubbly.

Nutrition