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 caloriescarbohydrate: 102.9 gcholesterol: 131.1 mgfat: 38.7 gfiber: 9.5 gprotein: 55.6 gsaturatedFat: 16.8 gservingSize: -sodium: 1642.3 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Baked Spaghetti from Borden® Cheese
Directions
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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.