Church Supper Spaghetti made with spaghetti, ground beef, tomatoes, veggies, cheddar soup, and melted cheddar cheese.
Whenever I think about Church Supper Spaghetti, I’m instantly back inside the little fellowship hall where I spent half my childhood — you know the kind of room, right? The one with the buzzing fluorescent lights that hummed a little too loud, and those folding metal chairs that made the most embarrassing scraping noise if you moved even an inch. But somehow, despite the décor being straight out of 1978, everything felt warm. Safe. Familiar.
There was always a spread of food so big you’d swear the entire town showed up with casserole dishes the size of car tires. And every potluck had at least one version of this spaghetti — sometimes topped with crushed crackers, sometimes overloaded with cheese, sometimes suspiciously red from someone going rogue with the chili powder. Once, I remember Mrs. Patterson showing up with a batch that had way too much bell pepper in it, and everyone politely ate around the peppers like we were performing some delicate vegetable surgery. But we all still loved her for trying.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t appreciate back then how something as simple as Church Supper Spaghetti could feel like a hug in food form. I do now. Especially on those nights when you’re tired in that “why did I agree to so many things this week?” kind of way, and you just want something that makes you feel grounded again. Funny how a casserole can do that. Sound familiar?
These days, whenever I make this spaghetti, it brings back all these tiny moments — my dad balancing two paper plates because he insisted on “just sampling everything,” my cousin sneaking an extra roll into her pocket, the way the whole room got quieter for a second when someone said grace. It’s wild how a recipe can time-travel you like that.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Church Supper Spaghetti Recipe?
You ever have a meal that doesn’t try too hard but ends up being exactly what you needed? That’s what this is. Church Supper Spaghetti isn’t fancy. It’s not the kind of pasta you’d get served in a dimly lit restaurant where the waiter pronounces mozzarella with that little Italian flourish. Nope. This is straightforward, cozy, cheesy, slightly messy, and a little loud — like the potlucks it came from.
I’ll be honest, the first time I made it as an adult, I hesitated when I saw “condensed cheddar soup.” I had one of those internal debates like, “Is this allowed? Is this okay? Should I be using heavy cream instead?” But then I took one bite and thought: ohhhh… this is why people have been making it for decades. It’s simple, hearty, and it fills the whole house with that “something good is happening for dinner tonight” scent.
And honestly, there’s something kind of refreshing about a dish that isn’t trying to win awards. It’s just trying to make people happy. And it does.
Ingredient Notes:
I could pretend these ingredients are fancy, but let’s be real — they’re the kind of things most of us already have shoved in the pantry or freezer.
- Spaghetti
Any kind. Seriously. I once made this with broken noodles from the bottom of two different boxes and no one noticed. - Lean Ground Beef
Gives the recipe structure and just the right amount of richness. Ground turkey works too, but beef hits the nostalgic flavor better. - Onion + Green Bell Pepper
These two basically scream “classic potluck cooking.” The smell alone makes the kitchen feel alive. - Chili Powder, Garlic Powder, Salt & Pepper
Nothing complicated. Just the essentials — like that one aunt who always brings paper plates and insists she “helped.” - Frozen Peas & Corn
Frozen vegetables: always there for you, never judging you. - Diced Tomatoes
Adds brightness so the dish isn’t too heavy. And yes, the brand does matter a tiny bit. (I have opinions. We all do.) - Chicken Broth
Helps loosen everything up before the casserole stage. - Condensed Cheddar Soup
The controversial ingredient that magically brings everything together like an unexpected friendship in a Hallmark movie. - Cheddar Cheese
Because what is Church Supper Spaghetti without a cheesy layer that melts into every nook and cranny?
How To Make Church Supper Spaghetti?
Step 1. Preheat the Oven
350°F. Nothing fancy. Just warming things up like you’re easing the house into a cozy mood.
Step 2. Cook the Spaghetti
Salt the water. Always. It makes a difference. Cook the noodles, drain them, and set them aside. Don’t stress if they stick a little — they’re going back into sauce anyway.
Step 3. Brown the Beef & Veggies
This part always makes me feel like I know what I’m doing, even on chaotic weeknights. As the beef browns and the onions and peppers soften, your kitchen will smell like actual comfort.
Step 4. Add Seasoning
Once the meat’s cooked, toss in the chili powder, garlic powder, salt, and pepper. Stir like you mean it.
Step 5. Add the Veggies, Tomatoes & Broth
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This step looks chaotic at first — everything in one skillet like some kind of pasta-themed traffic jam — but after a few minutes, it all settles into something lovely.
Step 6. Add the Cheddar Soup
Okay, this is where the magic happens. The mixture thickens, turns creamy, and suddenly looks like the casseroles I grew up seeing on every church table from January to December.
Step 7. Add the Spaghetti
Stir the noodles in so they get coated. The transformation from “just spaghetti” to “Church Supper Spaghetti” happens right here.
Step 8. Layer & Bake
Half spaghetti → half cheese → remaining spaghetti → remaining cheese. Into the oven it goes until bubbly and golden. And if you peek halfway through, I won’t judge.
Storage Options:
Leftovers keep beautifully. Like suspiciously well. In the fridge for up to four days, or frozen for a couple months if you’re the kind of person who plans ahead. (Teach me your ways.)
Variations and Substitutions:
- Ground turkey instead of beef
A little lighter, still comforting. - Rotel instead of tomatoes
Adds heat. Adds attitude. - Mozzarella or Monterey Jack
If cheddar feels too bold. - Mushrooms
If you want an earthy twist or just need to use the ones you forgot about in the fridge.
What to Serve with Church Supper Spaghetti?
- Garlic bread (the kind that’s too buttery and always perfect).
- Salad (mostly to balance out the garlic bread).
- Green beans or broccoli (classic potluck sides).
- Sweet tea or lemonade for that cozy, Southern, church-basement vibe.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. It gets even more flavorful as it sits.
Is it spicy?
Not unless you want it to be.
Can I use fresh veggies?
Yep. Frozen is just convenient.
If you end up making this Church Supper Spaghetti, I hope it brings your home even a little bit of the warmth and nostalgia it brings mine. And if your family hovers around the oven waiting for it to finish, just know — mine does too.
Tell me how yours turns out. I’d honestly love to hear it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Church Supper Spaghetti
Ingredients
- 12 ounces spaghetti
- 1 pound lean ground beef
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1 14-ounce can diced tomatoes
- 1 cup chicken broth
- 1 10-ounce can condensed cheddar soup
- 2 cups grated cheddar cheese
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C). Grease or prepare a suitable baking dish and set it aside.
Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Cook the Beef and Vegetables
- In a large skillet over medium-high heat, combine the ground beef, chopped onion, and chopped bell pepper. Cook, breaking the meat into small pieces, until the beef is no longer pink and the vegetables have softened, approximately 8–10 minutes.
Season the Mixture
- Add the chili powder, kosher salt, garlic powder, and black pepper to the skillet. Stir thoroughly to ensure even distribution of the seasonings.
Incorporate the Vegetables and Tomatoes
- Add the frozen peas, frozen corn, diced tomatoes, and chicken broth. Stir well, then allow the mixture to cook for approximately 5 minutes, or until heated through and slightly reduced.
Add the Cheddar Soup
- Stir in the condensed cheddar soup. Continue to cook until the mixture reaches a gentle simmer and all ingredients are well incorporated.
Combine with Spaghetti
- Add the cooked spaghetti to the skillet and gently stir until the pasta is evenly coated with the sauce mixture.
Assemble the Casserole
- Transfer half of the spaghetti mixture into the prepared baking dish and spread evenly. Sprinkle half of the grated cheddar cheese over the top. Add the remaining spaghetti mixture and finish with the remaining cheese.
Bake the Casserole
- Bake for 20–25 minutes, or until the cheese has fully melted and the casserole is hot and bubbly. Allow to rest briefly before serving.
Notes
- Use certified gluten-free spaghetti.
- Select a gluten-free condensed cheddar soup (several brands offer gluten-free condensed cheese sauces).
- Verify that all canned and frozen ingredients (such as diced tomatoes and broth) are labeled gluten-free, as some may contain additives or flavorings that contain gluten.
- All spices used should be single-ingredient and gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
