Description
This Slow Cooker Church Supper Spaghetti is a hearty, crowd-pleasing dish perfect for potlucks or big family gatherings. Packed with ground beef, colorful veggies, and melted cheese, it’s an easy, hands-off meal that brings comfort to any table!
Ingredients
Scale
- 1 lb ground beef (lean preferred)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup water
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (10 oz) package frozen corn, thawed
- 1 (10 oz) package frozen peas, thawed
- 1 (4 oz) can sliced mushrooms, drained
- 12 oz spaghetti, broken in half
- 2 cups shredded cheddar cheese, divided
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, onion, and green bell pepper until the beef is no longer pink and the veggies are softened (about 5-7 minutes). Break up the beef as it cooks. Drain excess fat if needed.
- Load the Slow Cooker: Transfer the beef mixture to a 6-quart slow cooker. Add the diced tomatoes, tomato sauce, water, chili powder, garlic powder, Italian seasoning, salt, and black pepper. Stir to combine.
- Add Veggies: Stir in the thawed corn, peas, and drained mushrooms.
- Add Pasta: Break the spaghetti in half and layer it over the mixture. Gently press it down so it’s mostly submerged in the liquid (it’s okay if some sticks out; it will soften as it cooks).
- Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the pasta is tender. Stir halfway through if possible to ensure even cooking and prevent sticking.
- Add Cheese: Once the pasta is cooked, stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese over the top. Cover and let sit for 5-10 minutes until the cheese melts.
- Serve: Scoop into bowls and serve hot. Enjoy!
Notes
- For a spicier kick, use Mexican or Cajun diced tomatoes instead of fire-roasted, or increase the chili powder.
- If the mixture looks too dry during cooking, add an extra ½ cup of water or broth, but avoid making it too soupy.
- Make ahead: Brown the beef mixture the night before, store in the fridge, then assemble in the slow cooker the next day.
- Prep Time: 20 minutes
- Cook Time: 4 hours (on LOW) or 2 hours (on HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg