Spaghetti Casserole II

Christine 0

"A very easy recipe!"

Ingredients 1 h {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium skillet over medium-high heat, cook ground beef until brown. Drain. Place beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar.
  4. Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.
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Reviews 9

  1. 11 Ratings

Matthew Hughes

Came out very runny and difficult to eat. It has a very bland taste, and I will not make this again.


I make a similar dish, but I use the left overs from day before. After everyone is done I take it all and combine it together and let it sit over night in fridge. Everyone say spaghetti is better next day anyways! Soo I take it and place it in casserole dish and top with chedar and parmesian and cook covered to reheat properly then uncovered till cheese is browned a little then serve! It comes out thicker and mmm good. This way it's your own recipe so you cant complain.


Very easy to make not so easy to eat. Not recommended.