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Spaghetti Casserole Bake Exps33062 Rds2321840d04 07 6bc Rms 7

Spaghetti Casserole Bake

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 2 casseroles (4 servings each).
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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 each: 342 calories, 20g fat (12g saturated fat), 81mg cholesterol, 1073mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 27g protein.

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