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spaghetti casserole

Spaghetti Casserole a great dinner when you are craving comfort food.

Confession: I have a problem. I, for the life of me, cannot make a dinner for two. It is so hard for me that I’ve considered it a problem. It’ll be great when I eventually have kids and a family of 4 (in fact, I’ll be a pro and my kids will think I’m Wonder Woman), but right now? It’s such a bugger. I know, first world problem, right? A lot of dishes All the dishes I make are for potlucks or families. While that’s great and all for you followers of the blog with a family or an upcoming party to attend, it’s somewhat annoying for Jason & I because we have days upon days of leftovers. We don’t mind leftovers the next day, but when it stretches into the 2nd or 3rd day, it gets old. Not sure I should be complaining about this “problem” I have, but it basically just occurred to me tonight that I cannot make a dinner for two, no matter how hard I try. Okay, I’m done whining.

Behold: spaghetti casserole, that I found on Lori, Recipe Girl‘s site!
Serving size: not for two.

spaghetti casserole

spaghetti casserole

Now you can do this with chicken, turkey, beef..whatever. I didn’t do it with any meats because 1. I failed at defrosting my chicken while we were at work and 2. I thought we’d go all veggie for the meal. Still turned out great :)

spaghetti casserole
Recipe type: Casserole
Serves: 6
  • ½ box of spaghetti pasta
  • 1 tbsp. butter
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 3 stalks of celery, diced
  • 2 10.75 oz. cans of cream of mushroom (I used cream of mushroom with garlic)
  • 1 cup nonfat milk (you can use whatever you have in the fridge)
  • 8 oz. of shredded extra sharp cheddar cheese
  • ¼ - ½ tsp. cayenne pepper (depending on how spicy you like yours)
  • ½ cup of shredded Monterey Jack and Colby cheese
  • Salt & pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a pot, boil and season water with salt for the pasta. Cook pasta until al dente (it'll finish cooking in the oven).
  3. In a large skillet, melt the butter and add in all your veggies. Saute until they get soft and translucent.
  4. In a separate bowl, combine your milk and cream of mushroom until smooth.
  5. Dump that in the skillet with the veggies and add all the extra sharp cheddar cheese. Stir until melted & all mixed together.
  6. Drain your pasta and add it in the skillet. Mix well until all the pasta is coated.
  7. Pour all the contents of the skillet into a large casserole baking dish.
  8. Sprinkle the Monterey Jack and Colby cheese all over the top.
  9. Bake in the oven for about 30-35 minutes or until cheese is melted and casserole is bubbling.
  10. Remove from oven and let sit for a couple minutes before serving.
Source: Recipe Girl



  1. 10/26/2011 at 12:25 pm

    mmmmm! looks so good! definitely making this one soon; I might try it with some different pasta shapes!

    • Julie Chiou
      10/28/2011 at 11:33 am

      thanks! it is really good :) and I had a ton of leftovers! the different pasta shapes is a good idea :) enjoy!

  2. 03/11/2013 at 6:05 pm

    I learned years ago that learning to cook from watching my Mother that I would never learn to cook for two. I did learn, however, to freeze some of the meal for emergencies. Its wonderful to drop the freezer bags in boiling hot water and supper is ready. Yea….

  3. 03/15/2013 at 10:23 pm

    I made this for my husband and he said this dish is a keeper! I changed things a little I used whole wheat thin spaghetti pasta and I added chicken. I loved it. Thanks for sharing your recipe. Like you it’s hard to make dinner for two! We sometimes have leftovers…if we don’t serve ourselves big portions.

  4. Taurica
    03/07/2016 at 4:39 pm

    This looks really good! My husband doesn’t like mushrooms is this vital to the recipe?

    • Julie
      03/07/2016 at 7:04 pm

      Instead of using cream of mushroom, you can use cream of chicken or some other ‘cream of’ :)


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