weeknight baked spaghetti casserole
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A great way to wow your guests or family. All you need is bread and a delicious salad. Leftovers are even better.
yield
8 serving(s)
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For weeknight baked spaghetti casserole
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1/2 conion, chopped
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1 cmushrooms, sliced
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2-3 Tbspbutter
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1 canwhole tomatoes, cut up with liquid (28 oz)
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1 cansliced black olives (2.25 oz)
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2 tspdried oregano
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1 lbground beef
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12 ozspaghetti noodles, cooked
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2 ccheddar cheese, shredded
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1 cancream of mushroom soup (10.5 oz)
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1/4 cwater
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1/2 cgrated Parmesan cheese
How To Make weeknight baked spaghetti casserole
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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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2Add ground beef to the skillet and cook until no longer pink.
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3Combine onions, mushrooms, tomatoes, black olives, and simmer.
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4Place 1/2 of the cooked spaghetti noodles in a prepared deep 13 x 9 casserole dish. T
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5op noodles with 1/2 of the sauce mixture. Sprinkle 1/2 cheddar cheese over the sauce mixture.
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6Repeat layers one more time.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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