Loaded Spaghetti Bake

Directions

1. Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; crumble meat; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining 1 cup cheddar cheese; sprinkle over the top.
3. Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving.
   Freeze option:Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake for 1 hour. Uncover casserole and bake until heated through and a thermometer reads 165°, 15-20 minutes longer.