Baked Spaghetti

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Baked Spaghetti

Baked Spaghetti

This is a nice alternative to regular spaghetti. It’s a bit more work, but worth the extra effort. We freeze any leftovers for my husband to take to work as lunches. You could freeze the whole thing after assembly and before the baking stage for a nice freezer meal.

Baked Spaghetti
 
Author: 
Recipe type: Dinner
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 chopped onion
  • 1 chopped green pepper
  • 1 Tbsp butter
  • 1 can (28 oz) diced tomatoes with liquid
  • 1 can (4 oz) mushrooms
  • 1 cup sliced olives
  • 2 tsp Italian seasoning
  • 1 pound hamburger, browned and drained
  • 12 oz spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • ¼ cup water
  • ¼ grated Parmesan Cheese
Instructions
  1. In a large skillet, sauté onion and green pepper in butter until tender.
  2. Add tomatoes, mushrooms, olives, cooked hamburger and Italian seasoning.
  3. Simmer, uncovered for 10 minutes.
  4. Place half of the spaghetti in a greased 9x13 pan.
  5. Top with half of the vegetable mixture.
  6. Sprinkle with 1 cup of cheddar cheese.
  7. Repeat layers.
  8. Mix the soup and water until smooth; pour over casserole.
  9. Sprinkle with Parmesan cheese.
  10. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

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