Spaghetti Casserole Bake
This quick casserole makes great use of convenience products like canned spaghetti and jarred mushrooms, and the kids will love how cheesy it is. —Pat Richter, Lake Placid, Florida
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 shredded cheddar cheese
- 1 cup grated Parmesan cheese
Reviews
I have not tried this, but I believe the recipe calls for canned spaghetti in cheese sauce. It is found with the Chef Boyardee canned foods. Campbell's has one in particular (it used to be Franco American Spaghetti). I will try it as it seems to be quick and easy and very cheesy.
This was okay and certainly easy. It needs a lot of oregano, basil, and garlic. I left out the green pepper and black olives. Might make again some time
People are using pasta sauce. Is it pasta sauce or is it like chef boy o de
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!
No comment left