I make my own hamburger-spaghetti casserole which is way better than this...My opinion this wasn't that great.
kk1960 Posted: 09/20/12
psschmidt2 Posted: 10/09/12
I have made this recipe a few times, but I find the ratio of meat/veg mixture to the 12 ozs of spaghetti doesn't work for me. I feel like I am just eating cooked spaghetti with a taste of meat on the side.
Elebama Posted: 09/03/12
I have made this casserole twice now, and served to to folks who aren't really casserole lovers (including myself). It's so easy, and easy to add special touches to if you like. Both times I made it the day before, and it goes from fridge to oven to table beautifully. The second time I drained the can of diced tomatoes, and I liked the consistency of the casserole better for it. Just for variety, next time I'm going to throw in some fresh mushrooms and baby spinach!
JenniferEib Posted: 11/04/12
added some garlic, extra cheese,and think I will try tossing the noodles in the soup next time. It was Good.
osequin Posted: 08/27/12
This recipe was fine. It didn't have too much flavor and needed a little more sauce. It also doesn't need to be baked in my opinion but I really did like the addition of the cream of mushroom soup.
SusanB53 Posted: 11/14/13
I make something similar to this. Instead of all the sauce ingredients I use a good spaghetti sauce and dress it up with the things I like. Extra diced tomatoes, olives, and I think the baby spinach would be really good. When I want a little kick, instead of the tomatoes I use Rotel. I use the juice too because the noodles tend to soak up all your juices.