- 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
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions.
- 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.
- Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes.
- 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.
09/29/2019
recipepes.com
baked spaghetti from borden® cheese, recipe
PT15M
PT1H
5
455 calories
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