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