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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (262g) Recipe makes 10 servings |
||
| Calories 372 | ||
| Calories from Fat 171 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.4g | ||
| Cholesterol 59mg | 19% | |
| Sodium 455mg | 18% | |
| Potassium 499mg | 14% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.4g | ||
| Protein 20.6g | 41% | |
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Baked Spaghetti
By: MizzNezz
Apr 29, 2002
This is from our church cookbook, it's truly delicious. Everyone digs into this at a potluck. When I make this for just us, I build it in 2 pans, freezing one for later.
SERVES 10
Ingredients
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 (28 ounce) can tomatoes, cut up,don't drain
- 1 (4 ounce) can mushroom pieces
- 1 (2 ounce) can sliced ripe olives
- 2 teaspoons oregano
- 1 lb ground beef, brown and drain
- 10 ounces spaghetti, cooked and drained
- 2 cups shredded cheddar cheese
- 1 (10 ounce) can cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated parmesan cheese
Directions
1
In lg skillet, saute onion and green pepper in butter.2
Add tomatoes, mushrooms, olives, and oregano.3
Add cooked beef.4
Simmer for 10 minutes.5
Place half of the cooked spaghetti in greased 13x9 baking pan.6
Top with half the meat mix.7
Sprinkle with 1 cup cheddar cheese.8
Repeat layers.9
Mix soup and water until smooth; pour over casserole.10
Sprinkle with parmesan cheese.11
Bake, uncovered, at 350* for 30-35 minutes, until heated through.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > European > Western
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Spicy
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #552852
On Apr 19, 2008
My husband (one of the pickiest eaters I know) really liked this recipe. Our son hates olives and even he was hooked! There was nothing left!
From: Southern Lady
On Aug 13, 2005
DON'T CHANGE A THING! An older and wiser cook advised me to try a recipe as written first, then alter to your preference the second time around. If you make exactly as directed, no ingredient is overpowering (bell pepper) and the parmesan's tartness brings it all home for a wonderfully flavored dish. You can cut down the time prep by using frozen chopped onion and pepper, but I don't recommend it - fresh is the best. If you use prepared sauce as suggested in other reviews, you've changed the recipe. Only alteration I may try next time is 2 cloves of garlic. Miss Nezz - this is a keeper and I will share with all my friends. Thanks!
From: LEEZAH4
On Jul 8, 2007
I was shocked this was so good! When I making the sauce it seemed kind of plain. I prepared this yesterday, we had plans to go to the movies and wanted something ready to put in the oven in case we were hungry. Well we weren't hungry so I baked this tonight. I let this stand 25 min. at room temp. before baking. AWESOME! The cream of mushroom soup is a fantastic addition-well of course the cheese didn't hurt! Served this with Sweet French Dressing on an iceberg lettuce wedge. P.S. one of our nephews showed up at suppertime and was yum-yumming all through dinner! (Aunt Lisa Rocks) Thanks MizzNezz!!
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