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Spaghetti Casserole

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Spaghetti casserole

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:

Tex-Mex Chicken and Rice Casserole

Enchilada Pasta Casserole

Creamy Swedish Meatball Pasta Bake

Spicy Meaty Lasagna

Bacon Cheeseburger Tater Tot Casserole

Spaghetti Casserole

A different way to make casserole and eat spaghetti!
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Author: Julie Chiou
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  • 8 ounces dried spaghetti pasta
  • 1 tablespoon unsalted butter
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 3 stalks of celery, diced
  • 21.5 ounces canned cream of mushroom
  • 1 cup whole milk
  • ¼ teaspoon cayenne pepper, or more depending on how spicy you like yours
  • 8 ounces freshly shredded extra sharp cheddar cheese
  • ½ cup shredded Monterey Jack and Colby cheese
  • Salt & pepper, to taste

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • 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.


Serving: 1 Serving | Calories: 329 kcal | Carbohydrates: 27 g | Protein: 14 g | Fat: 19 g | Fiber: 3 g | Sugar: 4 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner
Cuisine: American
Keyword: casserole, spaghetti

Photography by Jess Reilly

Recipe Rating


Sunday 31st of October 2021

All the good stuff in this recipe. Love it!!

Cheryl S.

Thursday 11th of June 2020

I'm looking forward to trying this, as well as some of your other recipes! I never use cream-of-whatever soups anymore since I found this excellent substitute:

Home-made substitute for 1 can of condensed Cream of Mushroom Soup:

2 Tbsp. butter 2 Tbsp. canola oil 1/4 cup all purpose flour 1/4 tsp. salt 2 fresh mushrooms, finely chopped 10 ounces milk

Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened.

To make cream of chicken soup, simply omit mushrooms, add 1 tsp. chicken bouillon, and substitute half the milk with chicken broth or stock.

To make cream of celery soup, substitute celery for the mushrooms.


Thursday 25th of June 2020

Brilliant idea...thanks for the tip..That shall be my way to go now... My problem is I live on my own since my husband passed away so trying all the time to halve recipes or opening things and not knowing what to do with the rest..this is great as I can make just enough for one dish..Thank you...


Monday 7th of March 2016

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


Monday 7th of March 2016

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


Friday 15th of March 2013

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.

Fay Shiers

Monday 11th of March 2013

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....