Baked Spaghetti Casserole

I am looking for a recipe for a baked spaghetti made with tomato soup and chili copinis. Recipe circa 1950′s?

My hubby has asked me if it would be possible to find this recipe his mother used to make. Of course, being a man, he has few details. If ANYBODY can provide this recipe I would deeply appreciate it. Thanks ahead of time.

I have never heard of this dish, but am posting two recipes that I think may be your answer. If they are close but not quite it, feel free to e-mail or add to your post, and I will see what other variations I can find in my books (huge library of cookbooks, and many from that era).


1 1/2 lbs. ground beef
1 onion, chopped
1 tbsp. chili powder
1 can cream style corn
1 can tomato soup
1 can cream mushroom soup
1 sm. pkg. spaghetti, cooked and drained

Brown beef and onion. Mix all ingredients together. Put in 9 x 13 casserole pan. Top with Velveeta cheese. Bake at 350 degrees for 45 minutes.



1/2 lb. box spaghetti, cooked & drained
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 can mushroom soup
1 can tomato soup
1/2 c. water
1/2 c. sharp cheese, shredded
Garlic to taste

Brown ground beef, onion and green pepper. Drain. Combine all ingredients and put into large casserole and bake at 350 degrees for 30 to 40 minutes.

Betty’s Simple Spaghetti Casserole Recipe

Leave a comment

Your comment