Loaded Spaghetti Bake

Name: Loaded Spaghetti Bake
Ingredients: 12 ounces uncooked spaghetti; 1 pound lean ground beef (90% lean); 1 cup chopped onion; 1 cup chopped green pepper; 1 jar (26 ounces) spaghetti sauce; 1 can (4 ounces) mushroom stems and pieces, drained; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 cups shredded cheddar cheese, divided; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 carton (10 ounces) refrigerated Alfredo sauce; 1/4 cup grated Parmesan cheese; 1/2 cup cornflake crumbs

"Make this loaded pasta recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan…or just go with the cheddar and cornflake crumbs. —Marian Pappas, Lake Stevens, Washington..."

INGREDIENTS

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12 ounces uncooked spaghetti

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1 pound lean ground beef (90% lean)

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1 cup chopped onion

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1 cup chopped green pepper

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1 jar (26 ounces) spaghetti sauce

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1 can (4 ounces) mushroom stems and pieces, drained

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1 can (2-1/4 ounces) sliced ripe olives, drained

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2 cups shredded cheddar cheese, divided

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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

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1 carton (10 ounces) refrigerated Alfredo sauce

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1/4 cup grated Parmesan cheese

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1/2 cup cornflake crumbs

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