I haven’t made this Baked Spaghetti Casserole in a long time, but it used to be a regular in our house when the kids were little and my husband wasn’t avoiding pasta like the plague. I love how different this baked spaghetti tastes from the classic tomato-based version. It has a ton of flavor and freezes well as a make-ahead meal. The original recipe came from a newspaper article I read about 17 years ago. I had cut it out and saved it in one of my recipe scrapbooks as a family favorite. Just typing that makes me feel really old…..yikes! Where does the time go???!
I can’t believe that I haven’t blogged this recipe yet, but better late than never, right?! It’s from a cookbook called “A Taste of Providence: A Second Helping” by Doris Grace and Joan Hackney. I modified it slightly to include fresh mushrooms, instead of canned and substituted olive oil for the butter. I also used the protein plus spaghetti to boost the protein content in this dish. A whole grain variety would be great, too. However you decide to adapt it, it’s absolutely delicious!
This might become your new family favorite. 😉
- 1 cup onion chopped
- 1 cup green pepper chopped
- 8 oz fresh mushrooms chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 28 oz container chopped tomatoes
- 1 2.25 oz can sliced black olives
- 2 tsp Italian seasoning blend
- 1 lb lean ground beef 93% or less
- 12 oz whole grain spaghetti cooked and drained (I love the Protein Plus spaghetti)
- 2 cups sharp white cheddar cheese shredded
- 1 10 3/4 oz carton organic cream of mushroom soup
- 1/4 cup water
- 1/2 cup shredded Parmesan cheese
- salt and pepper to taste
Preheat oven to 350 degrees
Heat olive oil in a large skillet over medium heat.
Saute mushroom, garlic, onion and green pepper until soft
Add in tomatoes, olives and Italian seasoning and stir until blended
Add ground beef and cook, uncovered, until no longer pink
Spray a 9x13 baking dish with cooking spray.
Add half of the cooked spaghetti, then top with half of the meat mixture
Sprinkle 1 cup cheddar on top, then repeat layers.
Stir mushroom soup and water together and pour over top.
Sprinkle with parmesan cheese and bake uncovered for 30-35 minutes
[bctt tweet=” Baked spaghetti with a ton of flavor and freezes well as a make-ahead meal.”]