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Spaghetti Casserole Bake

Spaghetti Casserole Bake
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.
8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 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, salt and
  • pepper over medium-high heat for 10-12 minutes or until meat is no
  • longer pink. Add garlic; cook 1 minute longer. 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.
© Taste of Home 2013

2 of 2

Spaghetti Casserole Bake (continued)

Directions (continued)

  • 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.
© Taste of Home 2013