Baked Spaghetti Casserole

1
Kimberly Kay

By
@KimberlyV65

This spaghetti casserole recipe was given to me by a lady I work with; it can be served with or without meat. This is the version with the meat. I love pasta; I could live on it!

Rating:

★★★★★ 1 vote

Comments:
Serves:
12 servings
Prep:
30 Min
Cook:
35 Min

Ingredients

  • 1 c
    onion, chopped
  • 1 c
    green pepper, chopped
  • 1 Tbsp
    butter or margarine (i used nonstick cooking spray)
  • 2 (14 oz.) can(s)
    diced tomatoes, undrained
  • 1 (4 oz.) can(s)
    mushroom stems and pieces, drained
  • 1 can(s)
    (2.25 oz.) sliced ripe olives, drained
  • 2 tsp
    dried oregano
  • 1 lb
    ground beef, browned and drained* (see my notes)
  • 12 oz
    spaghetti, cooked and drained according to package directions
  • 2 c
    (8 oz.) shredded cheddar cheese
  • 1 can(s)
    (10.25 oz.) condensed cream of mushroom soup
  • 1/4 c
    water
  • 1/4 c
    grated parmesan cheese

How to Make Baked Spaghetti Casserole

Step-by-Step

  1. Preheat oven to 350 F.
  2. In a large skillet, saute onion and green pepper in butter or margarine until tender; add tomatoes, mushrooms, olives and oregano; add ground beef and simmer, uncovered, for 10 minutes.
  3. Place half of the spaghetti in a greased 13 X 9-inch baking dish (again, I used non-stick cooking spray); top with half of the vegetable mixture.
  4. Sprinkle with 1 cup of Cheddar cheese; repeat layers; whisk the soup and water until smooth and pour over casserole.
  5. Sprinkle with Parmesan cheese; bake uncovered in preheated oven for 30 to 35 minutes, or until heated through.

Printable Recipe Card

About Baked Spaghetti Casserole

Course/Dish: Beef Pasta Casseroles



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