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Spaghetti Casserole Recipe

100% would make again

This quick casserole from Pat Richter of Lake Placid, Florida makes great use of convenience products like canned spaghetti and jarred mushrooms, and the kids will love how cheesy it is.

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8 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

1-1/2 pounds ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese
1 cup grated Parmesan cheese

Directions

In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti, mushrooms and olives.
Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 342 calories, 20 g fat (12 g saturated fat), 81 mg cholesterol, 1,073 mg sodium, 13 g carbohydrate, 2 g fiber, 27 g protein.

Spaghetti Casserole published in Simple & Delicious November/December 2006, p15

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