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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%
detailed view... how is this calculated?

Baked Spaghetti

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

⁽³³⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

From: Big LeeH

On Nov 1, 2009

This was an excellent baked spaghetti. My family love it. I doubled the cheese (which I typically do) but left the rest of the recipe as is. Perfect. Thanks for posting it.

0 people found this review helpful

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From: Chef #1297052

On Oct 8, 2009

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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!

7 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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