Cheesy Spaghetti Casserole with Ground Beef
This easy no-bake spaghetti casserole with ground beef is comfort food atits finest! A dump and go pasta casserole that still has lots of flavor built in. Not your typical spaghetti recipe but a Southern version made up into a casserole.
Equipment
Ingredients
- 1 medium onion (chopped)
- 8 ounces fresh mushrooms (sliced, optional)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 1 tablespoons olive oil
- 1 ½ lb ground beef
- 1 can mushroom soup
- 15 ounces canned chili
- 15 ounces diced tomatoes
- 1 cup tomato sauce (more if needed)
- 1 bay leaf
- 1 teaspoon dried oregano
- salt and pepper
- 1 lb pasta
- 2 cups colby/cheddar cheese (grated)
Instructions
- In a large pot, saute onions, and celery until translucent, about 3-5 minutes. Add garlic and cook an additional minute. Add hamburger and mushrooms and cook until no longer pink. Drain grease if needed.
- Add soup, chili, chopped tomatoes, tomato sauce, bay leaf and oregano and salt and pepper and bring to boil. Reduce heat to simmer, cover and cook for 30 minutes, stirring occasionally.
- Cook pasta according to package directions and add to the sauce, mix thoroughly and add grated cheese on top. Place a lid on the pot and let simmer until cheese melts.
Video
Barbara's Notes + Tips
- You can use chili with beans or without.
- Cheddar cheese can be used instead of colby.
- If making this in advance, wait to add the cheese until ready to serve.
Nutrition
Calories: 623kcal | Carbohydrates: 54g | Protein: 33g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 887mg | Potassium: 819mg | Fiber: 5g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 27mg | Calcium: 282mg | Iron: 5mg
