Spaghetti Creole
Submitted by wemr
Baked spaghetti casserole with ground beef, tomato soup, cream of mushroom soup, green pepper, and melted cheese. Old-school comfort food the whole family will devour.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSome recipes stick around for decades because they just work, and spaghetti Creole is one of them.
Ground beef gets browned with onion and green pepper, then stirred together with tomato soup, cream of mushroom soup, and shredded cheese into a saucy, savory mixture.
Pour it over spaghetti, top with more cheese, and bake until everything is bubbling and golden.
It’s the kind of no-fuss weeknight dinner that feeds six hungry people with zero leftovers and zero complaints.
Pro Tips
- Drain the ground beef well after browning. Too much grease will make the casserole oily instead of creamy.
- Use sharp cheddar for the cheese. It cuts through the richness of the soups and adds a tangy bite that keeps things interesting.
- Let the casserole rest for five minutes after baking. It sets up just enough to hold together on the plate.
Ingredients
Directions
Make in a 2½ quart bowl.
Cook the 7 ounce package of spaghetti and drain.
Brown 1 pound of ground beef with 1 large onion, chopped, and 1 large green pepper.
Add the 1 can of tomato soup, 1 can cream of mushroom soup, 1 soup can of water and 1 cup of shredded cheese (stir it in).
Put spaghetti in baking pan and pour meat sauce over and mix.
Top with cheese. Bake at 350℉ (180℃) for 25 minutes.
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