Church Supper Spaghetti Casserole (Cheesy Ground Beef Pasta Bake)
Church Supper Spaghetti Casserole is a comforting, cheesy ground beef pasta bake that’s perfect for family dinners or potlucks. This hearty recipe combines flavorful browned ground beef, tender spaghetti, sweet peas, corn, and diced tomatoes, all enveloped in creamy Cheddar cheese soup and topped with melted sharp Cheddar. Baked to bubbly perfection, it offers a deliciously satisfying one-dish meal that’s full of flavor and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz. uncooked spaghetti
Meat and Vegetables
- 1 1/2 lbs. 80/20 ground beef
- 1 large (12 oz.) yellow onion, chopped (about 1 1/2 cups)
- 1 small (5 oz.) green bell pepper, chopped (about 3/4 cup)
- 1 1/2 cups frozen sweet peas, thawed (from 1 [10-oz.] pkg.)
- 1 1/2 cups frozen corn, thawed (from 1 [10-oz.] pkg.)
- 1 (14 1/2-oz.) can diced tomatoes
Seasonings and Liquids
- 1 Tbsp. chili powder
- 1 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 cup tap water
- 1 (10 1/2-oz.) canned condensed Cheddar cheese soup
Cheese
- 8 oz. pre-shredded sharp Cheddar cheese (about 2 cups), divided
Instructions
- Cook spaghetti: Preheat the oven to 350°F. Prepare the spaghetti according to package directions until al dente. Drain well and set aside at room temperature in a medium bowl until ready to use.
- Brown the ground beef: In a large, high-sided nonstick skillet, add the ground beef and break it into smaller pieces. Cook over medium-high heat, stirring occasionally, until browned and cooked through, about 7 minutes. Drain the beef, discarding the grease, and set aside. Do not clean the skillet.
- Sauté onion and bell pepper: Add the chopped onion and green bell pepper to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Return the browned ground beef to the skillet.
- Add seasonings and vegetables: Stir in chili powder, kosher salt, garlic powder, and black pepper until well combined. Then add thawed peas, corn, diced tomatoes, and water, mixing well. Cook while stirring occasionally until the mixture is heated through, about 4 to 5 minutes.
- Add cheese soup and pasta: Stir in the condensed Cheddar cheese soup and cook until the mixture is evenly coated and simmering, about 3 minutes. Add the cooked spaghetti to the skillet and toss gently to combine all ingredients evenly.
- Layer the casserole: Remove the skillet from heat. Transfer about half of the spaghetti and beef mixture (approximately 6 cups) to an ungreased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup of shredded sharp Cheddar cheese.
- Repeat layering: Add the remaining spaghetti mixture on top, spreading it evenly. Then top the casserole with the remaining 1 cup of shredded Cheddar cheese.
- Bake: Place the baking dish in the preheated oven and bake until the casserole is heated through and the cheese on top is melted and bubbly, about 20 minutes. Remove from oven and serve immediately.
Notes
- Do not grease the baking dish; the mixture contains enough moisture and fat to prevent sticking.
- Chili powder adds a mild smoky heat — adjust to taste if preferred less spicy.
- Ensure the frozen peas and corn are fully thawed before adding to avoid excess water in the casserole.
- Using pre-shredded cheese saves time; if shredding yourself, use sharp Cheddar for best flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.