Casserole Spaghetti


Course : Casseroles
Serves: 6
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Ingredients:


1 1/2 pounds ground chuck

1 medium green bell pepper -- chopped

1 large onion -- chopped

1/2 cup chopped celery

2 cloves garlic -- crushed

1 can condensed cream of mushroom soup -- undiluted {10 3/4 oz.}

3/4 cup water

16 ounces tomatoes -- undrained and chopped

2 tablespoons chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces spaghetti -- uncooked

2 ounces Cheddar cheese -- cut into 1/2 inch cubes

5 ounces pimiento-stuffed olives -- drained

3/4 cup shredded Cheddar cheese
 

Preparation / Directions:


* Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven. * Stir in soup and next 5 ingredients. * Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally. * Cook spaghetti according to package directions; drain. * Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. * Cover and bake at 325 degrees for 20 minutes or until thoroughly heated. Sprinkle with 3/4 cup shredded cheese, and bake, uncovered, 10 additional minutes. NOTE: Casserole Spaghetti may be prepared ahead, omitting shredded cheese. Cover and chill 8 hours. Remove from refrigerator; let stand at room temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes, or until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10 additional minutes.

 

Nutritional Information:

475 Calories (kcal); 32g Total Fat; (61% calories from fat); 29g Protein; 17g Carbohydrate; 110mg Cholesterol; 441mg Sodium


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