1950s spaghetti and leftover casserole


  • 1/4 packet spaghetti
  • 1 cup minced meat (any kind)
  • 1 tin condensed tomato soup
  • 1 tablespoon tomato sauce
  • salt and pepper (to taste)
  • 1/2 tablespoon sugar
  • 1 tablespoon paprika


This recipe (Australian Home Beautiful, September 1951) was very simple to cook and tasted like a sweeter version of Spaghetti Bolognese. To dull down the sweetness of the tomato soup in the mixture, adding a wide variety of vegetables would be a good option.


Photograph of mince meat cooking in a frying pan on a stove top and spaghetti pasta boiling in a pot
Preheat oven to 200C and grease 4 ramekins with butter.
Photograph of a broken collander
Cook the spaghetti as per the instructions, then drain.
Photograph of spaghetti and left over casserole in vintage ramekin
Mix all the ingredients together and transfer into the ramekins.
Bake for about 20 minutes (while the corn chowder is being served).

This recipe appeared in the post A dinner from nothing on August 15, 2013.

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