weeknight baked spaghetti casserole
A great way to wow your guests or family. All you need is bread and a delicious salad. Leftovers are even better.
No Image
prep time
30 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/2 cup onion, chopped
- 1 cup mushrooms, sliced
- 2-3 tablespoons butter
- 1 can whole tomatoes, cut up with liquid (28 oz)
- 1 can sliced black olives (2.25 oz)
- 2 teaspoons dried oregano
- 1 pound ground beef
- 12 ounces spaghetti noodles, cooked
- 2 cups cheddar cheese, shredded
- 1 can cream of mushroom soup (10.5 oz)
- 1/4 cup water
- 1/2 cup grated Parmesan cheese
How To Make weeknight baked spaghetti casserole
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Step 1Melt butter in a skillet and saute onions until soft. Add sliced mushrooms (and additional butter, if needed) and saute. Remove onions and mushrooms to a plate.
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Step 2Add ground beef to the skillet and cook until no longer pink.
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Step 3Combine onions, mushrooms, tomatoes, black olives, and simmer.
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Step 4Place 1/2 of the cooked spaghetti noodles in a prepared deep 13 x 9 casserole dish. T
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Step 5op noodles with 1/2 of the sauce mixture. Sprinkle 1/2 cheddar cheese over the sauce mixture.
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Step 6Repeat layers one more time.
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Step 7Combine the cream of mushroom soup with water and stir well. Pour the soup mixture over the casserole. Sprinkle Parmesan cheese over the top.
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Step 8Bake casserole, uncovered, at 350 degrees for 30-35 minutes or until bubbly and Parmesan is lightly toasted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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