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Spaghetti Casserole

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 26 mins
Total time 4 hrs, 36 mins
Yield Makes 6 to 8 Servings
All your favorite ingredients are featured in this easy slow-cooker version of Spaghetti Casserole.


  • 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

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

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

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

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

  5. Note: We tested with McCormick Perfect Pinch Italian Seasoning.

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