Church Supper Spaghetti

Total Time:Prep: 50 min. Bake: 20 min.

Recipe by Verlyn Wilson, Wilkinson, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 06, 2023

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana

Editor's Note: To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.

Watch How to Make Church Supper Spaghetti

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Church Supper Spaghetti

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Yield:12 servings
Prep:50 min
Cook:20 min
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Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 package (10 ounces) frozen corn, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Salt and pepper to taste
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese, divided
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Directions

  1. 1
    In a large skillet, cook beef, onion and green pepper over medium heat, breaking beef into crumbles, until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
  2. 2
    Layer half of the mixture in a greased 4-qt. baking dish; sprinkle with 1 cup cheese. Repeat layers.
  3. 3
    Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts

1 each: 290 calories, 10g fat (6g saturated fat), 39mg cholesterol, 259mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 17g protein.
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