Baked Spaghetti Casserole
A family favorite recipe for baked spaghetti casserole made with whole grain pasta, sharp white cheddar cheese, lean ground beef, peppers, mushrooms, and spices.
Servings 12 servings
Calories 306kcal
Ingredients
- 1 cup onion chopped
- 1 cup green pepper chopped
- 8 oz fresh mushrooms chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 28 oz tomatoes chopped
- 2.25 oz can sliced black olives drained
- 2 tsp Italian seasoning blend
- 1 lb 93% lean ground beef
- 12 oz spaghetti cooked and drained (I love the Protein Plus spaghetti)
- 2 cups sharp white cheddar cheese shredded from block
- 10 3/4 oz carton organic cream of mushroom soup such as Pacific Foods brand
- 1/4 cup water
- 1/2 cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- 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
Nutrition
Calories: 306kcal | Carbohydrates: 29g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 383mg | Potassium: 634mg | Fiber: 3g | Sugar: 4g | Vitamin A: 839IU | Vitamin C: 21mg | Calcium: 230mg | Iron: 2mg