“This baked spaghetti recipe is so amazing.” Serving: 4 | Prep: 15m | Ready in: 45m

Ingredients

• 1 (16 oz.) package spaghetti, cooked and drained
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 tbsp. butter
• 1 lb. ground beef
• 1 (28 oz.) can tomatoes with liquid, chopped
• 1 (4 oz.) can mushrooms, drained
• 1 (2.25 oz.) can sliced ripe olives, drained
• 2 cups Borden® Shredded Mild Cheddar Cheese
• 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
• Grated Parmesan cheese
• 2 tsps. dried oregano

Direction

• Preheat the oven to 350°F. Use the nonstick cooking spray to spray the 9×13-in. baking plate. Cook the spaghetti based on the instruction on the packages.
• Heat the butter on medium-high heat in the big nonstick skillet till hot. Sauté the pepper and onion till softened. Put in the ground beef and cook till the beef is browned, drain off.
• Whisk in the oregano, olives, mushrooms and tomatoes. Boil and lower the heat to medium. Let simmer for 10 minutes.
• Add 1/2 spaghetti into prepped baking plate. Add 1/2 of the meat-veggie mixture on top. Drizzle with 1/2 Cheddar cheese. Repeat the layers. Mix the soup along with half cup of the water; add on top of the casserole. Drizzle with the Parmesan cheese. Bake, uncovered, till heated through or for 30 – 35

minutes.

Nutrition Information

• Calories: 990 calories;
• Total Carbohydrate: 102.9 g
• Cholesterol: 131 mg
• Total Fat: 38.7 g
• Protein: 55.6 g
• Sodium: 1642 mg