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Ingredients45 m servings 990 cals
Original recipe yields 4 servings
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
- Heat butter in a large non-stick skillet over medium-high heat until hot. Sauté onion and pepper until tender. Add ground beef and cook until beef has browned, drain.
- Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
- Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.
Per Serving: 990 calories; 38.7 g fat; 102.9 g carbohydrates; 55.6 g protein; 131 mg cholesterol; 1642 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made this for my Friday night movie night -- everyone loved it. I thought I made too much - but there was no leftovers!