33 Reviews of Baked Spaghetti

From: Southern Lady

On Aug 13, 2005

DON'T CHANGE A THING! An older and wiser cook advised me to try a recipe as written first, then alter to your preference the second time around. If you make exactly as directed, no ingredient is overpowering (bell pepper) and the parmesan's tartness brings it all home for a wonderfully flavored dish. You can cut down the time prep by using frozen chopped onion and pepper, but I don't recommend it - fresh is the best. If you use prepared sauce as suggested in other reviews, you've changed the recipe. Only alteration I may try next time is 2 cloves of garlic. Miss Nezz - this is a keeper and I will share with all my friends. Thanks!

From: LEEZAH4

On Jul 8, 2007

I was shocked this was so good! When I making the sauce it seemed kind of plain. I prepared this yesterday, we had plans to go to the movies and wanted something ready to put in the oven in case we were hungry. Well we weren't hungry so I baked this tonight. I let this stand 25 min. at room temp. before baking. AWESOME! The cream of mushroom soup is a fantastic addition-well of course the cheese didn't hurt! Served this with Sweet French Dressing on an iceberg lettuce wedge. P.S. one of our nephews showed up at suppertime and was yum-yumming all through dinner! (Aunt Lisa Rocks) Thanks MizzNezz!!

From: Jazze22

On Feb 4, 2003

This was good. I used Italian Seasoning instead of the oregano. Easy to make. My guys didn't leave a spoonful. Thanks Inez.

From: slickchick

On Feb 27, 2007

Very tasty and creamy recipe. To save time I cooked theground beef onions and 1 clove garlic together. I drained the the grown beef when it was cooked and then went to step 2. Will be making this again for sure.

From: Stay in the Bay NZ

On Jul 12, 2005

This was so good. We all just loved this one and will be making again for sure!!! We are garlic lovers and put about 5 cloves plus salt and pepper. Will definately make in bulk and freeze. What a winner!! Thanks so much

From: Ecky

On Dec 2, 2007

My family thinks this is great. When I first made it and they found out it had Cream of Mushroom Soup and black olives they turned their noses up - but one bite and they were hooked. They fight over the leftovers!!

From: Chef #552852

On Apr 19, 2008

My husband (one of the pickiest eaters I know) really liked this recipe. Our son hates olives and even he was hooked! There was nothing left!

From: SarahinWI

On Oct 10, 2005

This was very good. I did make a large amount of changes, though - some because of personal preference and some because of necessity. My husband doesn't care for spaghetti so I used shell macaroni instead. Also, I discovered I only had a 14 oz. can of diced tomatoes, so I used that and added a 15 oz. can of tomato sauce and a 4 oz. can of tomato paste. I added a small amount of sugar to cut the tomato acidity, and instead of layering this I mixed the macaroni and the meat sauce all together. I didn't use olives as we don't care for them. I sprinkled the top with one layer of cheddar cheese, then topped with the soup and parmesan. Very good, and this will give me lots of leftovers to take to work!

From: harrisj1979

On Sep 21, 2005

excellent recipe!!! YUMMY

From: Brad Beckwith

On Jul 21, 2004

We've been enjoying baked spaghetti at our local restaurant; so decided to try it at home. Followed recipe except used prepared sauce instead of tomatores, etc. Mmmmmm-good!