Church Supper Spaghetti
A comforting crowd-pleaser that feeds a whole crew.
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As you can probably tell from the photos, Church Supper Spaghetti is definitely not your traditional Italian spaghetti. While there are some tomatoes in it, the sauce is far from marinara, but there are some other fun additions like bell pepper, peas, corn, and cheddar cheese. It’s a lot in one 9×13 dish, but that’s what truly good casseroles know how to do. And this one is just the kind of comforting crowd-pleaser that people are always happy to see at potlucks, church suppers, and family gatherings alike. It’s easy to make and even easier to enjoy!
What Ingredients Do You Need for Church Supper Spaghetti?
Well, first of all, spaghetti. In addition to that, you’ll need:
- Ground beef.
- A yellow onion.
- A bell pepper.
- Frozen peas and corn.
- Chili powder, garlic powder, and black pepper.
- Some diced tomatoes.
- Some chicken broth.
- A can of condensed cheddar soup. (You can find next to the cream of mushroom.)
- Grated cheddar cheese.
It’s a lot of flavor and it all works together so well.
How Do You Make Church Supper Spaghetti?
It’s casserole. And the beauty of casseroles is that they feed a crowd and they’re easy. For this one:
Boil your spaghetti. While that’s working, brown the ground beef, and then add in the onion and bell pepper and cook them until they start to soften.
The chili powder, garlic powder, and salt and pepper go in next. I know chili powder might seem strange here, but it adds a nice background zest that’s not super noticeable and certainly doesn’t seem out of place.
The peas, corn, diced tomatoes, and chicken broth go in next and all they need to do is warm up and bubble a bit until the liquid reduces a touch. The cheddar soup and cooked spaghetti then get folded into the whole mixture and it’s time to assemble.
You want to layer this:
Half of the spaghetti mixture goes in your baking dish, topped with half the cheese, followed by the rest of the spaghetti mixture, and then finally the rest of the cheese. (That means you get cheesiness throughout.) You only need to bake this until the cheese has melted, not browned, so it should be done in twenty to twenty-five minutes. Enjoy!
Church Supper Spaghetti
Ingredients
- 12 oz spaghetti
- 1 lb lean ground beef
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1 (14 oz) can diced tomatoes
- 1 cup chicken broth
- 1 (10 oz) can condensed cheddar soup
- 2 cups cheddar cheese, grated
Preparation
- Preheat oven to 350°F.
- In a large pot of salted boiling water, prepare spaghetti according to package directions. Drain, and set aside.
- While the pasta cooks, add the ground beef, onion, and bell pepper to a large skillet over medium-high heat, breaking meat apart as it cooks. Cook until beef is no longer pink and vegetables start to soften, about 8-10 minutes.
- Stir in chili powder, salt, garlic powder, and black pepper.
- Add peas, corn, diced tomatoes, and broth, and stir until mixed. Cook, stirring occasionally until heated through and liquid reduces a bit, about 5 minutes.
- Stir in cheddar soup and cook until mixture is gently simmering. Add spaghetti and stir to combine.
- Transfer half of the mixture to the prepared baking dish, top with half of the cheese, followed by the remaining meat/spaghetti mixture, and finally the remaining cheese.
- Bake until cheese has melted and mixture is bubbly, 20-25 minutes. Enjoy!