If you're looking for a comforting, hearty dish that’s easy to prepare, this baked cheesy beef spaghetti casserole is a family favorite. Packed with flavorful ground beef, tender spaghetti, and melted cheese, it’s perfect for busy weeknights or feeding a crowd. This baked cheesy beef spaghetti recipe is packed with ground beef, tender spaghetti, and lots of gooey cheese, all baked to golden perfection. It’s the ultimate comfort food and perfect for a family dinner or make-ahead meal.
So this friend of mine (we are friends in my mind) has this pretty amazing baked chicken spaghetti recipe. I decided to see if I could adjust it a bit to make it with ground beef instead of chicken this past week. And it was a successful new dish of baked cheesy beef white spaghetti casserole. But I am a fan of ground beef pasta casseroles like three cheese baked spaghetti, cheeseburger mac and cheese, and TikTok Spaghetti.
This dish becomes perfect for a weeknight meal if you have some ground beef that has already been browned to pull out of the freezer.
Jump to:
- Ingredients for Creamy Hamburger Spaghetti Casserole
- How to Make White Hamburger Spaghetti Casserole
- Variations for Hamburger Spaghetti Casserole
- Substitutions
- Storing and Reheating
- Freezer Meal Instructions for Spaghetti Casserole
- Tips for Success
- What to Serve with Cheesy Ground Beef White Spaghetti Casserole
- ๐ Recipe
Ingredients for Creamy Hamburger Spaghetti Casserole
- 1 cup additional Colby-Jack or cheddar cheese, shredded (for topping)
- 1 pound ground beef (hamburger)
- 1 pound spaghetti, broken into thirds
- 2 cans cream of mushroom soup
- 1 can cheddar cheese soup
- 1 cup Colby-Jack cheese, shredded
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon Lawry’s Seasoned Salt
- Salt and pepper, to taste
How to Make White Hamburger Spaghetti Casserole
Start by getting water going to cook a pound of spaghetti. I used cut spaghetti. If you use regular noodles, break them into three or four parts.
While the spaghetti is cooking, finely dice one onion and one bell pepper.
Once the spaghetti noodles are cooked, drain and begin mixing the rest of the ingredients in the pan you cooked the spaghetti. Mix the diced veggies, two cans of cream of mushroom soup and one can of cheddar cheese soup, and 1 cup of shredded Colby-Jack cheese along with the one pound of browned hamburger together.
Season with one teaspoon of seasoning salt and pepper to taste. Then stir in spaghetti and pour into a large casserole dish or 13 X 9 baking dish pan.
Cover with an additional cup of shredded Colby-Jack cheese.
Bake for 30-35 minutes on 350 degrees until the casserole is bubbly.
Next time I make make this baked spaghetti casserole, I am going to split it in half and freeze one casserole for later. This made enough food for us for at least two meals if not three meals. What do you have cooking this week? Link on up to Hunk of Meat Monday!
Variations for Hamburger Spaghetti Casserole
- Extra Veggies: Add other vegetables like mushrooms, zucchini, or diced tomatoes for extra flavor and nutrition.
- Different Proteins: Swap the ground beef with ground turkey, chicken, or Italian sausage to switch up the flavors.
- Spicy Kick: For a spicy twist, add some diced jalapeños or a sprinkle of crushed red pepper flakes.
- Switch Up Cheese: Instead of colby-jack cheese or cheddar cheese, try a mozzarella or Italian blend cheese.
Substitutions
- Gluten-Free: Use gluten-free pasta and gluten-free cream soups for a gluten-free version of this dish.
- Dairy-Free: Substitute the cheddar cheese soup and shredded cheese with dairy-free alternatives.
- Low-Carb Option: Try using zucchini noodles or spaghetti squash instead of regular pasta to reduce carbs.
Storing and Reheating
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes, or cover the casserole with foil and reheat in the oven at 350°F for 15-20 minutes until warmed through.
Freezer Meal Instructions for Spaghetti Casserole
This baked cheesy beef spaghetti is great for freezer meal prep. Here’s how to store it for a future meal:
- Assemble the Casserole: Follow the recipe up to the point of baking, but do not bake it yet.
- Cool and Cover: Allow the casserole to cool, then cover tightly with plastic wrap and aluminum foil.
- Freeze: Label with the date and freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until heated.
Tips for Success
- Broil at the End: For an extra bubbly, golden top, switch the oven to broil for the last 2-3 minutes of baking, but keep an eye on it to prevent burning.
- Undercook the Pasta: Cook the spaghetti just until al dente to prevent it from becoming too soft when baked.
- Shredding Cheese: For best melting, shred your cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can affect the texture.
What to Serve with Cheesy Ground Beef White Spaghetti Casserole
๐ Recipe
Creamy Hamburger Spaghetti Casserole
Ingredients
- 1 lb hamburger
- 1 pound Spaghetti broken into thirds
- 2 cans cream of mushroom soup
- 8 ounces cream cheese
- 2 cups Colby-Jack cheese
- 1 bell pepper diced
- 1 onion diced
- 1 teaspoon Lawry's Seasoned Salt
- Salt And Pepper to taste
- 1 cup Colby-Jack or cheddar cheese
Instructions
- Cook spaghetti according to directions, drain and set aside.
- Mix beef, soup, cream cheese, 2 cups of cheese, and veggies together. Stir in seasonings and spaghetti noodles. Pour into large casserole dish or separate into two smaller casserole dishes to freeze one casserole for the future.
- Cover with the additional 1 cup of cheese.
- Bake for 30-35 minutes on 350 degrees.
Nutrition
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Jamie @ Love Bakes Good Cakes
Thank you for hosting! Your spaghetti looks perfect for a quick meal. Pinned it.
Ali
Yummy, that looks delicious! Thank you so much for hosting for us! My link party is up at my own blog, Iโd like to invite you to submit if youโd like. Have a wonderful week!
DebbieLB
Looks delicious...and I love that you used a yellow/orange pepper, because my boys will not eat anything green! I will slip one of those in next time and see if that works!
Allison Dimler
I made this tonight. The flavor is very good! I realized though, as I was stirring the ingredients together, it seemed a bit thick, so I added a bit of milk. When it was done, it still seemed a bit thick/sticky. Next time I may add another can of soup or maybe cream cheese? Overall good flavors, just needs to be more "saucy."