Baked Spaghetti is, well, awesome. Creamy, cheesy, delicious, and filling, this dish is both easy to prepare and easy to serve. And like any self respecting casserole, it also tastes great as leftovers. Anyway, we’re not dead. Suz started college recently and I’ve just been sidetracked and lazy. :] Sorry for no pictures on this one at time of posting. I am not sure where the pictures actually are so I can’t upload them! Speaking of pictures, we may switch the format to just have one or two pics rather than step-by-step pics because it will allow for more updates.
At a glance…
1 cup chopped onion
1 cup chopped green pepper
1 tbl butter or margarine
1 can (28 oz) tomatoes with stems, cut up
1 can (4 oz) mushroom stems and pieces (optional)
1 can (2-1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned & drained
12 oz spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13×9x2 in dish. Top with half of veggie mix. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30-35 minutes or until thoroughly heated. Makes about 12 servings.
Prep time: 60~ minutes
Making casserole mixture: 30~45 minutes
Cooking: 30~ minutes
Nutrition Information (for 1 serving)
| Calories | Fat | Sat. Fat | Carbs | Sugars | Protein | Fiber | Sodium |
| 182 | 10g | 3.6g | 25.6g | 3.3g | 13.3g | 3g | 400mg |
