Alright, no judgement here but who has cans of cream of mushroom or cream of chicken in their pantry right now? I feel that even though they don’t have the best ingredients in them, they do come in handy and they’re classic pantry ingredients so I don’t get the hate!
Also, especially in this pandemic right now, mostly everyone is using pantry ingredients to get meals on the table and what’s more perfect than being able to use those canned cream of mushroom soups?!
I made this recipe in the Fall of 2011 and I haven’t made it since then. I’m not quite sure why but I have so many recipes on this site that this one kind of got lost, hence why I’m resurfacing this with new photos to boot.
All week I have been craving comforting carbs. I think the combination of social distancing/isolation and just being bored contributes to my wanting to eat #allthecarbs and comfort food.
Spaghetti casserole is pretty brilliant in that it is all basically is a dump dish since you dump it all into a casserole to finish the entire cooking process.
This spaghetti casserole is creamy, comforting, and checks off all the boxes for me in terms of flavor.
You can make spaghetti casserole with protein too. I would suggest diced chicken thighs since the casserole is being baked and dark meat is just better and you won’t have the fear of dried chicken.
This would even be good with shredded chicken! You could maybe do sliced smoked sausage too but chicken seems like a winner for spaghetti casserole.
Other casserole recipes to check out:
- 1/2 box of spaghetti pasta
- 1 tablespoon unsalted butter
- 2 cups sliced mushrooms
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 stalks of celery, diced
- 2: 10.75 oz cans of cream of mushroom
- 1 cup whole milk
- 1/4 – 1/2 teaspoon cayenne pepper, depending on how spicy you like yours
- 8 ounces freshly shredded extra sharp cheddar cheese
- 1/2 cup shredded Monterey Jack and Colby cheese
- Salt & pepper, to taste
- Preheat oven to 350°F.
- In a pot, boil and season water with salt for the pasta. Cook pasta until al dente (it'll finish cooking in the oven).
- In a large skillet, melt the butter and add in all your veggies. Sauté until they get soft and translucent.
- In a separate bowl, combine your milk and cream of mushroom and cayenne pepper and whisk until smooth.
- Pour that in the skillet with the veggies and add all the extra sharp cheddar cheese. Stir until melted and all mixed together.
- Drain your pasta and add it in the skillet. Mix well until all the pasta is coated.
- Pour all the contents of the skillet into a large casserole baking dish.
- Sprinkle the Monterey Jack and Colby cheese all over the top.
- Bake in the oven for about 30-35 minutes or until cheese is melted and casserole is bubbling.
- Remove from oven and let sit for 10 minutes before serving.
Photography by Jess Reilly