Spaghetti Casserole

- Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

All your favorite ingredients are featured in this easy slow-cooker version of Spaghetti Casserole.

Hands-on time: 26 minutes
Total time: 4 hours 36 minutes
Yields: Makes 6 to 8 Servings


2 pounds ground round

1 medium onion, chopped

8 ounces uncooked spaghetti, broken into pieces

1 (26-oz.) jar tomato-and-basil pasta sauce

1 (14.5-oz.) can diced fire-roasted tomatoes

1 teaspoon dried Italian seasoning

2 cups (8 oz.) shredded sharp Cheddar cheese

Freshly grated Parmesan cheese

How to Make It

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.

Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.

Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

Note: We tested with McCormick Perfect Pinch Italian Seasoning.


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