Baked Spaghetti from Borden® Cheese recipe

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Ingredients

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

Nutrition Info

990 calories
carbohydrate: 102.9 g
cholesterol: 131.1 mg
fat: 38.7 g
fiber: 9.5 g
protein: 55.6 g
saturatedFat: 16.8 g
servingSize: -
sodium: 1642.3 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.

  2. Heat butter in a large non-stick skillet over medium-high heat until hot. Sauté onion and pepper until tender. Add ground beef and cook until beef has browned, drain.

  3. Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.

  4. Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water, pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.

Recipe Yield

4 servings

Recipe Note

This baked spaghetti is a meal in one with pasta, ground beef, veggies, and cheese baked in a creamy sauce.

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