My First Church Supper
I was just a girl when I had this dish. It was at a church supper. The room was loud and full of laughter. I remember the warm, cheesy smell the most.
My plate was piled high. It was so comforting. I knew I had to learn to make it. This recipe is my version of that memory. Food is a warm hug from the past.
Why This Supper Works
This is a “clean out the fridge” kind of meal. That is its magic. You use frozen peas and corn. Canned soup makes it creamy. It is easy on your wallet.
Everything bakes in one dish. That means less washing up. I still laugh at that. I love a tasty meal that gives me time to sit. What is your favorite “everything but the kitchen sink” dinner?
Let’s Build Some Flavor
Start with your beef, onion, and pepper. Cook them in a big pan. Doesn’t that smell amazing? Now, add the chili powder and garlic. This is where the flavor wakes up.
Then, in go all your veggies and broth. The broth keeps it juicy. The cheddar soup is the secret. It makes the sauce so rich and smooth. *Fun fact: The first canned soup was sold in 1897.*
The Cozy Bake
Mix your saucy beef with the spaghetti. Now, layer it in your dish. Cheese goes in the middle and on top. This matters. It gives you cheese in every single bite.
Pop it in the oven. In 25 minutes, it will be bubbly. The cheese will be golden. Let it sit for five minutes. This helps it set so it serves nicely. Do you prefer your casseroles extra cheesy or more saucy?
More Than Just Food
This dish is about sharing. Church suppers fed the whole community. It was not fancy. But it was made with care. That is what matters most.
Making this today connects you to that idea. You are making a cozy, filling meal for people you love. It is a simple act of kindness. Who will you share your supper with this week?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 12 ounces | |
| Lean ground beef | 1 pound | |
| Yellow onion, chopped | 1 large | |
| Green bell pepper, chopped | 1 | |
| Chili powder | 1 tablespoon | |
| Kosher salt | 1 teaspoon | |
| Garlic powder | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Frozen peas | 1 1/2 cups | |
| Frozen corn | 1 1/2 cups | |
| Diced tomatoes | 1 (14-ounce) can | |
| Chicken broth | 1 cup | |
| Condensed cheddar soup | 1 (10-ounce) can | |
| Grated cheddar cheese | 2 cups |
Spaghetti Supper Under Christmas Stars
Hello, my dear. Come sit at my kitchen table. I want to tell you about my Church Supper Spaghetti. We made it every Christmas Eve for the potluck. The church hall would be full of laughter and twinkling lights. It felt like eating under the stars. Doesn’t that smell amazing? This recipe is pure comfort in a dish. It’s simple, hearty, and feeds a whole crowd. I still laugh at that. We always came home with an empty pan.
Instructions
Step 1: First, get your oven warming to 350°F. Grease your favorite big baking dish. Now, fill a big pot with water. Add a good pinch of salt. Bring it to a rolling boil. Toss in your spaghetti. Cook it just until it’s tender but still has a little bite. (A hard-learned tip: always salt your pasta water well. It’s your only chance to flavor the noodles themselves!). Drain the spaghetti and set it aside.
Step 2: Grab a large skillet. Crumble in your ground beef. Add the chopped onion and bell pepper. Cook it all together until the beef is brown. The veggies will get nice and soft. I love the sizzle this makes. Now, sprinkle in all those lovely spices. Give it a good stir so every bit gets cozy and flavorful.
Step 3: Time for the colorful bits! Stir in the frozen peas and corn. Then add the can of diced tomatoes and the chicken broth. Let it all bubble together for about five minutes. It will smell like a happy kitchen. What vegetable do you think adds the sweetest pop of color, the peas or the corn? Share below! Now, mix in that can of cheddar soup. Stir until it’s all smooth and creamy.
Step 4: Add your cooked spaghetti right into the skillet. Gently mix it until every noodle is wearing a coat of that cheesy sauce. Now, layer it into your baking dish. Put half the mixture in, then sprinkle half the grated cheese. Repeat with the rest. All those layers make every bite special.
Step 5: Slide your dish into the oven. Bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted and golden. The edges will be bubbly and wonderful. Let it sit for just a few minutes before serving. This helps it set so you get a perfect scoop.
Creative Twists
Try a different pasta. Elbow macaroni or rotini holds the sauce in a fun new way.
Make it a little smoky. Use a can of fire-roasted diced tomatoes instead. It adds a cozy, warm flavor.
Add a crunchy top. Mix your last cup of cheese with some breadcrumbs before sprinkling. It bakes up so crispy! Which one would you try first? Comment below!
Serving & Pairing Ideas
This casserole is a full meal by itself. But I love a simple side. A crisp green salad with a tangy vinaigrette is perfect. Some warm, buttery garlic bread is always a hit too. For a drink, grown-ups might enjoy a glass of smooth red wine. For everyone, I love fizzy apple cider. It feels like a celebration. Which would you choose tonight?
Keeping Your Supper Cozy for Later
This casserole keeps beautifully. Let it cool completely first. Then cover it tightly and pop it in the fridge. It will be happy there for three days. You can also freeze it for a future busy night. Just wrap the whole dish well with foil. I use my old baking dish with the blue flowers for this. It reminds me of my neighbor, Mabel. She always brought me a frozen casserole when my grandkids visited. That taught me the gift of a ready-made meal. It means less stress and more time for stories. Have you ever tried storing it this way? Share below!
To reheat, thaw it in the fridge overnight if frozen. Then bake it at 350°F until bubbly again. Add a splash of broth if it looks dry. You can also reheat single portions in the microwave. Batch cooking like this is a little act of kindness. It is for your future, tired self. You will thank you later.
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. Here are three easy fixes. First, if your casserole seems dry, do not worry. The soup and broth can soak into the pasta. Just add a bit more broth before baking next time. I once forgot the broth entirely. The result was a bit too thick for my liking.
Second, the veggies might release water. If your mix seems soupy, let it simmer a few extra minutes. This cooks off the extra liquid. It makes sure your casserole is perfect. Third, your cheese might brown too fast. If it does, just lay a piece of foil loosely over the top. Getting the moisture right matters. It makes every bite creamy and delicious. Solving small problems builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free spaghetti. Also check your cheddar soup label.
Q: Can I make it ahead?
A: Absolutely. Assemble the whole dish, cover, and refrigerate. Just add 10 extra minutes to the bake time.
Q: What if I don’t have an ingredient?
A: Swap the beef for ground turkey. Use mixed vegetables instead of just peas and corn. *Fun fact: The original church supper recipe often changed based on what was donated!*
Q: Can I make a smaller portion?
A: You can easily cut all the ingredients in half. Use a smaller baking dish for cozy nights.
Q: Any optional tips?
A: A sprinkle of breadcrumbs on top adds a nice crunch. A dash of paprika makes it pretty. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds its way to your table. It is simple, filling, and full of love. Food is best when shared, even the stories about it. I would love to hear about your cooking adventure. Did your family enjoy it? What stories did you tell while eating? Have you tried this recipe? Please tell me all about it in the comments below. Your stories are my favorite ingredient.
Happy cooking!
—Elowen Thorn.
Spaghetti Supper Under Christmas Stars
Description
A hearty and comforting Church Supper Spaghetti casserole, perfect for a festive meal under the Christmas stars.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease or prepare a suitable baking dish and set it aside.
- 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.
- 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.
- Add the chili powder, kosher salt, garlic powder, and black pepper to the skillet. Stir thoroughly to ensure even distribution of the seasonings.
- 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.
- Stir in the condensed cheddar soup. Continue to cook until the mixture reaches a gentle simmer and all ingredients are well incorporated.
- Add the cooked spaghetti to the skillet and gently stir until the pasta is evenly coated with the sauce mixture.
- 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 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
- For a spicier kick, add a pinch of red pepper flakes with the other seasonings. You can also substitute ground turkey for the beef for a lighter version.