This Church Supper Spaghetti is hands down the most requested dinner in our house! It’s the kind of hearty, cheesy comfort food that makes everyone come running to the kitchen when they smell it cooking.
Let me tell you how I discovered this amazing recipe. My mother-in-law brought it to our very first family gathering about 15 years ago. I watched that huge casserole dish get completely emptied – adults went back for seconds, kids actually ate their vegetables, and my picky brother-in-law asked for the recipe! That’s when I knew this was something special.
What makes this pasta casserole so incredible is how it brings together everything families love – tender pasta, savory ground beef, melted cheese, and just enough vegetables to make you feel good about serving it. Plus, it makes a massive batch that feeds everyone without spending a fortune!
I’ve made this recipe for church potlucks, school fundraisers, new neighbor dinners, and countless busy weeknights. Every single time, people ask me for the recipe. It’s become my signature dish, and now I’m sharing all my secrets with you!
Why This Easy Pasta Bake Is Perfect for Busy Families
Feeds a hungry crowd – One recipe serves 12 people generously. Perfect for big families, dinner parties, or when you want leftovers for tomorrow!
Simple weeknight dinner – Uses everyday ingredients from your pantry and takes less than an hour from start to finish. No fancy cooking skills required!
Budget-friendly comfort food – Ground beef, pasta, and basic ingredients create an amazing meal that costs way less than takeout or restaurant dinners.
Kid-approved vegetables – Even picky eaters love this because the corn and peas blend right into the cheesy goodness. Sneaky mom win!
Perfect make-ahead meal – Assemble it in the morning and just bake when you get home. Great for meal prep and busy family schedules!
Essential Ingredients for Your Pasta Casserole
Ground beef – I always use regular ground beef from the grocery store. The 80/20 mix stays nice and juicy without being too greasy.
Long spaghetti noodles – Regular spaghetti works perfectly, but you can use any pasta shape your family prefers. Just don’t overcook it!
Yellow onion – One medium onion adds so much flavor. If your kids don’t like seeing onion pieces, just dice it really small – they’ll never notice!
Green bell pepper – Adds a nice crunch and sweet flavor. You can use red or yellow peppers if that’s what you have on hand.
Fresh garlic cloves – A few cloves make all the difference! If you only have garlic powder, use about a teaspoon instead.
Canned diced tomatoes – Make sure to use the juice too – it adds moisture and tomato flavor throughout the whole dish.
Cream of mushroom soup – This creates the creamy sauce that makes everything stick together. Don’t skip this ingredient!
Chicken broth – Helps thin out the sauce and adds extra flavor. Low-sodium works just fine if that’s your preference.
Frozen corn and peas – No need to thaw them first! They cook perfectly in the casserole and add nice color and nutrition.
Sharp cheddar cheese – Buy a block and grate it yourself – it melts so much better than the pre-shredded stuff!
Basic seasonings – Just chili powder, salt, and pepper. Simple but makes everything taste amazing!
Step-by-Step Instructions for Perfect Results
Step 1: Set up for success Heat your oven to 350°F and get out a big 9×13 inch baking dish. Spray it well with cooking spray so nothing sticks. Start a big pot of salted water boiling for the pasta.
Step 2: Cook the pasta perfectly Add your spaghetti to the boiling water and cook it just until tender – maybe a minute less than the box says. It’ll finish cooking in the oven, so you don’t want it mushy!
Step 3: Brown the meat and vegetables While the pasta cooks, heat up a large skillet and add your ground beef, chopped onion, and bell pepper. Cook everything together, stirring often to break up the meat. This takes about 10 minutes total.
Step 4: Add the garlic magic Stir in your minced garlic and cook for just another minute until it smells incredible. Don’t let it burn or it gets bitter!
Step 5: Drain really well This step is super important – drain all the grease from your beef mixture. I use paper towels to soak up any extra fat. Nobody wants oily pasta!
Step 6: Create the sauce Put your drained beef mixture in a big bowl and add the diced tomatoes with all their juice, the cream of mushroom soup, and chicken broth. Stir in the frozen corn and peas, plus all your seasonings.
Step 7: Bring it all together Add your cooked pasta to the beef mixture and gently toss everything together until well combined. Use tongs or a big spoon to make sure everything gets coated evenly.
Step 8: Bake to perfection Spread everything in your prepared baking dish and top with all that beautiful shredded cheese. Bake for about 20 minutes until the cheese is melted and bubbly.
My Tried-and-True Tips for Success
Don’t overcook anything – The pasta and vegetables continue cooking in the oven, so slightly underdone is perfect.
Drain that grease completely – This makes the difference between amazing pasta and greasy pasta. Take the extra minute to do this right!
Let it rest before serving – Give it 5 minutes to cool slightly and set up. Makes it much easier to serve nice portions.
Taste and adjust seasoning – Every family likes different flavors, so taste before baking and add more salt or chili powder if needed.
Simple Ways to Make It Your Own
Try different vegetables – Diced zucchini, sliced mushrooms, or chopped carrots all work great. Just cook them with the beef and onions.
Switch up the protein – Ground turkey, chicken, or even leftover rotisserie chicken make delicious alternatives to beef.
Change the cheese – Mozzarella makes it extra stretchy, or try a Mexican cheese blend for more flavor.
Add some spice – If your family likes heat, throw in some diced jalapeños or a pinch of red pepper flakes.
Make it healthier – Use whole wheat pasta, lean ground turkey, and add extra vegetables for more nutrition.
Easy Storage and Reheating Tips
This casserole keeps beautifully in the refrigerator for 4-5 days. Just cover the dish tightly or transfer portions to containers with lids.
To reheat, cover with foil and warm in a 325°F oven for about 25 minutes. For single servings, microwave for 2-3 minutes, stirring once halfway through. You might need to add a splash of chicken broth if it seems dry.
This also freezes really well for up to 3 months! Let it thaw completely in the fridge overnight before reheating.
Perfect Side Dishes to Complete Your Meal
While this pasta casserole is pretty complete on its own, these sides make it even better:
- Fresh garden salad with ranch or Italian dressing
- Warm dinner rolls or garlic bread
- Simple steamed green beans or broccoli
- Caesar salad for something crisp and fresh
- Homemade cornbread for extra comfort food vibes
Great for Meal Planning and Special Occasions
This recipe is absolutely perfect for Sunday meal prep! Make it completely, then portion it out for easy weeknight dinners. It reheats beautifully and actually tastes even better the next day.
For potlucks and church dinners, this travels like a dream and always gets compliments. I usually double the recipe because it disappears so fast! It’s also wonderful for taking to new moms or families going through tough times.
Church Supper Spaghetti
Ingredients
- 16 ounces spaghetti pasta
- 1 pound ground beef 80/20 blend recommended
- 1 medium yellow onion diced small
- 1 medium green bell pepper diced
- 3 fresh garlic cloves minced fine
- 14.5 ounces canned diced tomatoes with juice
- 10.5 ounces cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 cup frozen sweet corn
- 1 cup frozen green peas
- 1 tablespoon chili powder
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar cheese freshly grated
Instructions
- Prepare everything – Preheat your oven to 350°F. Spray a 9×13 inch baking dish generously with cooking spray. Bring a large pot of salted water to a rolling boil.
- Cook pasta just right – Add spaghetti to boiling water and cook 8-11 minutes until al dente (follow package directions but test early). Drain thoroughly and set aside.
- Brown the meat mixture – In a large skillet over medium heat, cook ground beef, diced onion, and bell pepper together for 8-10 minutes. Stir frequently to break up meat and cook until beef is completely browned and vegetables are tender.
- Add garlic – Stir in minced garlic and cook 1 additional minute until very fragrant.
- Drain well – Remove all excess grease from the meat mixture using a colander or paper towels. Transfer to a large mixing bowl.
- Make the creamy sauce – Add diced tomatoes with their juice, cream of mushroom soup, chicken broth, frozen corn, frozen peas, chili powder, salt, and pepper to the beef mixture. Stir everything together until well combined.
- Combine with pasta – Add the cooked spaghetti to the beef and vegetable mixture. Using tongs or a large spoon, gently toss everything together until pasta is evenly coated.
- Assemble and bake – Transfer mixture to your prepared baking dish and spread evenly. Sprinkle grated cheddar cheese over the entire top. Bake 15-20 minutes until cheese is completely melted and casserole is hot and bubbly.
- Rest and serve – Allow to cool for 5 minutes before serving. Serve hot and enjoy!
Notes
- Pasta texture – Cook pasta 1 minute less than package directions since it finishes cooking in the oven
- Grease removal – Thoroughly drain meat mixture to prevent greasy final dish
- Vegetable prep – Dice onions small if you have picky eaters who don’t like visible vegetables
- Cheese choice – Freshly grated cheese melts much better than pre-shredded varieties
- Make ahead – Assemble completely, cover with foil, and refrigerate up to 24 hours before baking
- Freezing – Fully cooked casserole freezes well for up to 3 months
Did you make this Church Supper Spaghetti for your family? I’d love to know how it turned out! Share your experience in the comments below and let me know if you tried any fun variations.
