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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 46%
Monounsaturated Fat 6.5g
Polyunsaturated Fat 1.3g
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

Recipe #26771 | 55 min | 20 min prep | add private note
MizzNezz

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 (change servings and units)

Ingredients

Directions

  1. 1
    In lg skillet, saute onion and green pepper in butter.
  2. 2
    Add tomatoes, mushrooms, olives, and oregano.
  3. 3
    Add cooked beef.
  4. 4
    Simmer for 10 minutes.
  5. 5
    Place half of the cooked spaghetti in greased 13x9 baking pan.
  6. 6
    Top with half the meat mix.
  7. 7
    Sprinkle with 1 cup cheddar cheese.
  8. 8
    Repeat layers.
  9. 9
    Mix soup and water until smooth; pour over casserole.
  10. 10
    Sprinkle with parmesan cheese.
  11. 11
    Bake, uncovered, at 350* for 30-35 minutes, until heated through.

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Featured Reviews for This Recipe

From: Smiley Roma

On Apr 22, 2009

E X C E L L E N T. The only change I made was that I used tomatoe puree because hubby doesn't like pieces of tomato and I used fresh mushrooms. If I could give this more stars, I would. Another great recipe, MizzNezz

1 person found this review helpful

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  • From: Chef #745034

    On Feb 19, 2009

    Awesome. Will add garlic next time like one of the reviewers mentioned, but this is really, really good.

    2 people found this review helpful

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  • 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!

    6 people found this review helpful

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    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!!

    4 people found this review helpful

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  • Read all 31 reviews

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