Easy Liver Casserole with Spaghetti and Cheese

If you’ve never tried a liver casserole, you’re missing out on one of the most affordable, nourishing, and old-fashioned meals you can make. Liver has long been praised for its high iron, B12, and vitamin A content, making it a nutritional powerhouse. While some shy away from liver due to its strong flavor, this liver and spaghetti casserole is a delicious way to ease into enjoying this traditional food. The tender slices of beef liver, layered with pasta and baked in a savory tomato sauce, create a comforting and filling dish that’s perfect for weeknight dinners or make-ahead meals.

Whether you’re a homesteader, or someone trying to eat more nutrient-dense foods on a budget, this liver casserole recipe is worth trying. Let’s dive into the full recipe, plus some helpful tips and variations for making it your own.

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Why You Should Try Liver Casserole

Liver often gets a bad rap, but cooked correctly, it can be delicious, especially when baked into a cozy casserole. Here’s why this dish deserves a spot in your meal rotation:

• Rich in Nutrients: Liver is one of the most nutrient-dense foods available, packed with iron, B vitamins, and essential amino acids.
• Frugal and Filling: A little liver goes a long way, and when paired with pantry staples like pasta and tomatoes, it makes for an affordable and satisfying meal.
• Kid-Friendly Flavor: When combined with spaghetti and mozzarella cheese, the robust taste of liver is mellowed, making it more approachable for picky eaters.
• Versatile: You can use beef, chicken, or pork liver, swap in your favorite pasta sauce, or add vegetables to suit your taste.

Ingredients You’ll Need

Here’s what you’ll need to make this classic liver casserole recipe:

• ½ pound spaghetti, boiled and drained
• ¾ pound beef liver, sliced and cleaned
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup canned tomatoes (or substitute with marinara or pasta sauce)
• 1 small onion, minced
• 1 teaspoon salt
• 1 teaspoon sugar
• Few grains black pepper
• Shredded mozzarella cheese, to taste

How to Make Liver Casserole (Step-by-Step)

1. Prepare the Liver

Start by scalding the liver in hot water for just a few seconds. This makes it easier to peel off any tough membranes and improves the overall texture. Once cleaned, slice the liver into bite-sized pieces.

Tip: If you’re new to cooking liver, ask your butcher to slice it thinly for you. Thinner pieces are easier to work with and cook more evenly.

2. Sauté the Liver

In a skillet, melt the butter over medium heat. Lightly coat the liver slices in flour and sauté until browned. You don’t need to fully cook the liver, it will finish cooking in the oven.

3. Assemble the Casserole

Grease a medium-sized baking dish. Begin by layering half the cooked spaghetti in the bottom of the dish. Add a layer of sautéed liver, then repeat with the remaining spaghetti and liver.

4. Make the Sauce

In a small bowl, combine the canned tomatoes (or your chosen sauce), minced onion, salt, sugar, and a pinch of pepper. Pour this sauce evenly over the layers in your baking dish.

Optional Add-ins: Feel free to stir in chopped bell peppers, mushrooms, or even shredded zucchini for added flavor and nutrition.

5. Bake

Cover your dish with foil or a lid and bake at 350°F (175°C) for about 1 hour. Remove the foil during the last 15 minutes to allow the top to brown slightly.

6. Add Cheese

If you like, sprinkle mozzarella cheese over the top before the final 15 minutes of baking. You can also use Parmesan or a blend of Italian cheeses.

Tips for Cooking Liver Casserole

• Don’t Overcook the Liver: Liver cooks quickly, and overcooking can make it rubbery. Just brown it lightly before baking.
• Add Herbs: Add Italian herbs like basil, oregano, or thyme to the tomato sauce for more depth.

FAQs About Liver Casserole

What kind of liver should I use?

This recipe uses beef liver, which has a stronger flavor and firmer texture. However, you can also use chicken liver (milder) or pork liver (slightly sweeter). Each variation will change the flavor profile slightly but still works well in this casserole.

Can I freeze liver casserole?

Yes! Let the casserole cool completely, then portion into freezer-safe containers. It can be frozen for up to 2 months. Reheat in the oven or microwave until hot.

How do I get rid of the strong liver taste?

Scalding the liver before cooking helps remove some of the strong flavor. You can also soak it in milk for 30–60 minutes before slicing, which mellows the taste even more.

Is liver casserole good for kids?

Surprisingly, yes! When chopped finely and baked into a cheesy, saucy casserole, most kids won’t even realize they’re eating liver. It’s a great way to introduce nutrient-dense organ meats to your family.

Serve With…

Liver casserole pairs beautifully with a side salad, steamed green beans, or roasted vegetables. Add a slice of garlic bread or a chunk of sourdough on the side for a complete old-fashioned meal.

Final Thoughts

This liver casserole recipe is a hearty, wholesome way to enjoy a budget-friendly cut of meat that’s often overlooked. Whether you’re trying to eat more traditionally, or stretch your grocery budget, this recipe is perfect for that. With just a few simple ingredients, you can serve up a satisfying meal your whole family will appreciate.

More Old-Fashioned Recipes to Try

• Easy Old Fashioned Meatloaf Recipe with Ground Beef and Sausage
• Make a Old Fashioned Vanilla Birthday Cake Recipe from Scratch
• Lemon Chicken Pasta the Whole Family Will Love
• Old-Fashioned Blueberry Tea Cake from an old fashioned recipe card

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