Church Supper Spaghetti
This Church Supper Spaghetti is the kind of dish that brings people together. It’s simple, satisfying, and makes enough to stretch into leftovers.
Ingredients
- 16 ounces spaghetti
- 1 pound ground beef
- 1 medium onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced, or 1 1/2 teaspoons garlic powder
- 14.5 ounces diced tomatoes canned, do not drain
- 10.5 ounces cream of mushroom soup canned
- 1 cup chicken broth
- 1 cup corn frozen or canned, drained if canned
- 1 cup peas frozen
- 1 tablespoon chili powder
- 1/2 teaspoon salt or add more to taste if desired
- 1/2 teaspoon pepper or add more to taste if desired
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 casserole dish lightly with cooking oil and set to the side. Place a large pot on the stove full of salted water on the stove over high heat to boil the spaghetti.
- Place the spaghetti in the boiling water. Boil the spaghetti for 8-11 minutes or until al dente according to the spaghetti package directions, then drain and set to the side.
- While the spaghetti is boiling, place the ground beef, onion, and bell pepper in a large skillet over medium heat. Cook until the ground beef is browned, and the vegetables are softened, about 8-10 minutes. Make sure to stir the ground beef as needed to break it up and brown it. Add the garlic and cook for an additional minute until the garlic is fragrant.
- Drain the grease well from the meat mixture, using a paper towel to remove the grease if necessary. Place the ground beef mixture in a large mixing bowl.
- Add the diced tomatoes (don't drain!), the cream of mushroom soup, and the chicken broth to the ground beef. Then add the corn, peas, chili powder, salt, and pepper to the ground beef in the bowl.
- Add the cooked spaghetti to the ground beef and vegetable mixture. Toss well to combine. I find this easiest to mix with either tongs or a spaghetti spoon.
- Pour the spaghetti and beef mixture into the oiled casserole pan. Sprinkle the cheese over the top of the spaghetti.
- Bake the spaghetti mixture for 15 to 20 minutes, or until the cheese is fully melted. Then serve and enjoy!
Notes
Don't be afraid to use this dish as an opportunity to clean out leftover veggies hanging in your fridge. I like to sauté the veggies first, especially if they have a lot of water like spinach or zucchini so they don't make the pasta gummy.
Nutrition
Calories: 311kcal | Carbohydrates: 37g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 392mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1511IU | Vitamin C: 14mg | Calcium: 103mg | Iron: 2mg