Spaghetti Corn Casserole
A hearty casserole combining spaghetti, ground meats, corn, mushrooms, and creamy cheese, perfect for family dinners and comforting gatherings with rich, savory flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cook hamburger and sausage together with minced onion, then drain.
- Cook spaghetti separately and drain.
- Add corn, mushroom pieces, cream of mushroom soup, salt, pepper, and garlic powder to the meat mixture and cook about 2 minutes until well combined.
- Add cooked spaghetti, sour cream, and diced American cheese to the mixture and stir together.
- Pour the mixture into a 9 x 13-inch casserole dish.
- Sprinkle seasoned crumbs on top.
- If the casserole seems dry, add a little milk.
- Bake in the preheated oven for 20 to 30 minutes.
Tips & Substitutions
For a twist, consider substituting ground turkey for the hamburger and sausage to lighten the dish. You can also use canned diced tomatoes instead of corn for a variation in flavor. If you prefer a creamier texture, add more sour cream or a dollop of ricotta. Adjust the seasoning according to your taste; garlic powder can elevate the dish's flavor.
Serving Suggestions
This Spaghetti Corn Casserole is hearty enough to be a main dish but pairs well with a fresh garden salad or garlic bread for a complete meal. For an extra kick, serve with a side of Janell'S Beans. Consider garnishing with fresh herbs like parsley for a pop of color and flavor.
Storage & Reheating
Allow the casserole to cool completely before storing it in an airtight container. It can be refrigerated for up to 3-4 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes, adding a splash of milk if it seems dry. Alternatively, microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Corn Casserole contains roughly 284 calories, with 8g protein, 41g carbohydrates, and 11g fat. It is a good source of protein (16% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it until you’re ready to bake. Just be sure to cover it tightly with foil. If baking from cold, increase the baking time slightly to ensure it's heated through properly.
What can I use instead of cream of mushroom soup?
If you prefer a homemade option, you can substitute cream of mushroom soup with a mixture of heavy cream, sautéed mushrooms, and a bit of flour to thicken it. This adds a fresh flavor and avoids preservatives found in canned soups.
Can this recipe be frozen?
Absolutely! After baking, let the casserole cool completely, then wrap it securely in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).