- 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
- 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. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Reviews for Spaghetti Casserole Bake
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"I thought this had spaghetti pasta until I was halfway through. However, I went with it and made it as instructed, excluding olives. It was too liquid-y and not visually appealing. The taste was saved by the onions and garlic. I won't be making this again. It would be much better with pasta and not canned stuff."
"Delicious!! I only had 1 26 oz jar of sauce to use, and it worked out fine. I didn't have any mushrooms, which I was upset about, but it turned out fine. I can't wait to eat the frozen dish!"