Spaghetti Bake
Recipe from
Better Homes and Gardens
Even children who are suspicious about "mixed" foods such as casseroles will dig into this baked beauty with relish. Chances are this will become a family favorite, so next time, try making it with ground turkey instead of ground beef!
Ingredients
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12 ouncespackaged dried spaghettisee savings
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1 poundlean ground beefsee savings
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1 cupchopped onion (1 large)see savings
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1 cupchopped green sweet pepper (1 large)see savings
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128 ounce can diced tomatoes, undrainedsee savings
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14 ounce can (drained weight) sliced mushrooms, drainedsee savings
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12 1/4 ounce can sliced pitted ripe olives, drainedsee savings
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1 1/2 teaspoonsdried oregano, crushedsee savings
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2 cupsshredded cheddar cheese (8 ounces)see savings
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110 3/4 ounce can condensed cream of mushroom soupsee savings
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1/4 cupwatersee savings
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1/4 cupgrated Parmesan cheesesee savings
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Directions
1.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.
2.
Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
3.
Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.
4.
In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.
Nutrition information
Per serving: Calories 498, Total Fat 24 g, Cholesterol 73 mg, Sodium 788 mg, Carbohydrate 44 g, Fiber 3 g, Protein 25 g, Percent Daily Values are based on a 2,000 calorie diet.
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