The cozy, crowd-pleasing casserole that brings everyone to the table.
A Warm Welcome
Let me tell you, this dish brings back so many heartwarming memories of folding chairs in the church basement, the hum of conversation floating through the air, and the unmistakable scent of tomato sauce and melted cheese wafting through the hallway. If you’ve ever helped set up for a potluck—or wrangled a group of giggling kids while balancing a plate and a Styrofoam cup of sweet tea—you know the magic I’m talking about.
This Church Supper Spaghetti was born from one of those Sunday afternoons where you need something warm, filling, and guaranteed to be scraped clean from the casserole dish. It’s simple, comforting, and just the right kind of nostalgic. A little cheesy, a little saucy, and a whole lotta love packed in every bite.
I made this for our last Wednesday night potluck, and I had three different ladies from the choir ask for the recipe before dessert was even served. I knew I had to share it with y’all.
Why You’ll Love This Recipe?
- Creamy, cheesy, and saucy all at once—like a lasagna and spaghetti had a delicious baby.
- Feeds a crowd with no complaints (even the picky eaters go back for seconds).
- Make-ahead friendly—perfect for busy weeknights or prepping for Sunday service.
- Easy to customize with your favorite meats, cheeses, or extra veggies.
- Bakes up beautifully with a golden, bubbly top and a cozy aroma that fills the kitchen.
Can I freeze Church Supper Spaghetti?
Absolutely! Assemble it fully (but don’t bake), cover tightly, and freeze for up to 2 months. Let it thaw overnight in the fridge, then bake as directed.
What if I don’t have cream of mushroom soup?
You can use cream of chicken or even make a quick homemade white sauce with butter, flour, and milk if you’re feeling ambitious!
Can I make it vegetarian?
Sure thing! Swap the meat for sautéed mushrooms, zucchini, or even lentils. Use a vegetarian-friendly cream soup or make your own.
Ingredients:
Here’s what you’ll need to whip up this church supper classic:
- 1 lb. spaghetti, cooked just shy of al dente (don’t overcook—it’ll bake more in the oven!)
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 lb. ground beef (or Italian sausage for a little extra zing)
- 1 (24 oz.) jar of pasta sauce – I love a garlic & herb blend, but use your favorite
- 1 (10.5 oz.) can cream of mushroom soup – trust me, it adds the magic
- 1/2 cup sour cream – gives it that creamy tang!
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Fresh parsley, chopped, for garnish (optional but so pretty!)
👉 You can also toss in a handful of chopped bell peppers or mushrooms when sautéing the onions if you want to sneak in some veggies!
Instructions:
Step 1: Preheat & Prep
Preheat your oven to 350°F and grease a 9×13-inch baking dish. Go ahead and cook your spaghetti according to the package directions—but stop just before it’s fully cooked (you want it slightly firm).
Step 2: Sauté the Good Stuff
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it’s soft and just starting to turn golden. Stir in the garlic and cook for another 30 seconds.
Step 3: Brown the Meat
Add the ground beef (or sausage) to the skillet and cook until browned, breaking it up with a spoon. Drain any excess grease—nobody wants a greasy casserole.
Step 4: Add the Sauce
Stir in the pasta sauce, salt, pepper, and Italian seasoning. Let it simmer for about 5 minutes so the flavors get cozy.
Step 5: Get Creamy
In a medium bowl, mix together the cream of mushroom soup and sour cream. This is your creamy layer—don’t skip it!
Step 6: Layer It Up
Now for the fun part—layering!
Spread half the spaghetti in the bottom of the dish.
Dollop half the creamy soup mixture over the noodles, then spread gently.
Add half the meat sauce on top.
Sprinkle a cup of mozzarella.
Repeat the layers: spaghetti, cream mixture, meat sauce. Finish with remaining mozzarella and the cheddar cheese on top.
Step 7: Bake to Bubbly Perfection
Cover the dish with foil (spritz the underside with a little cooking spray so it doesn’t stick to the cheese!) and bake for 25 minutes. Then uncover and bake another 15 minutes until bubbly and golden.
Step 8: Rest, Garnish, & Serve
Let it rest for about 10 minutes before digging in—this helps it set up nicely. Sprinkle with chopped parsley if you’re feeling fancy.
Pro Tips for Success:
- Don’t skip the sour cream + soup layer. It might sound unusual, but it adds that creamy texture everyone raves about.
- Undercook your pasta slightly—it finishes in the oven and stays nice and firm.
- Spray the foil before covering to prevent that tragic cheese-stick situation.
- Make it ahead! Assemble everything up to 24 hours ahead, pop it in the fridge, then bake when you’re ready.
Storage & Serving Suggestions:
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave individual portions or cover and reheat the whole dish in the oven at 325°F until warmed through.
Serving ideas: Pair with a crisp green salad and warm garlic bread for the ultimate comfort meal. For dessert? Banana pudding or a slice of chocolate cake, of course!
