Spaghetti Cheese Casserole

Spaghetti Cheese Casserole

We had this Spaghetti Cheese Casserole yesterday – an old favourite adapted from Marguerite Patten’s Health Food Cookery. It’s my usual type of recipe – cheap, cheerful, and easy after a day at work. It’s an old recipe, so it is in ‘old money’. If you can find a copy of this book it is well worth having. It occasionally pops up for practically nothing on on Amazon.

Spaghetti cheese casserole


Serves 4

8 oz spaghetti
2 tbsp olive oil
1 large onion
2 sticks celery
2 cloves garlic
3 oz mushrooms
4 large tomatoes (I have made it with tinned in the past)
2 grated medium carrots
1/4 pint cider or white wine
1 tsp oregano
2 tbsp chopped parsley
6 oz grated cheddar


Heat the oil and cook the onion, celery, mushrooms and garlic for 5 minutes until soft. Add the tomatoes, carrots, herbs with the wine or cider and bring to the boil, then simmer gently for about 10 minutes. Meanwhile, cook the spaghetti. Add this to the pan with the vegetables and grated cheese, and season to taste.

We had this spaghetti cheese casserole with a large green salad. It is supposed to serve 4 but 3 adults scoffed the lot! For more frugal recipe ideas, see here.

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