spaghetti casserole
Layered pasta with creamy mushroom sauce, diced tomatoes, mushrooms, and olives create a hearty and comforting spaghetti casserole perfect for a weekend supper.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tbsp extra virgin olive oil
- 1 large sweet onion chopped
- 1 large green pepper chopped
- 28 oz diced tomatoes canned
- 8 oz sliced mushrooms canned, drained
- 0.5 cup black olives sliced
- 2 tsp oregano
- 1 lb lean ground beef
- 4 cups spaghetti noodles cooked, divided
- 2 cups cheddar cheese shredded, divided
- 10.5 oz cream of mushroom soup canned
- 0.25 cup water
- 0.25 cup Parmesan cheese shredded
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13 inch casserole dish with cooking spray.
- Heat olive oil in large skillet over medium-high heat. Add ground beef, chopped onions, and chopped green peppers. Cook, stirring often, about 7 to 9 minutes, until beef is no longer pink and vegetables are softened.
- Add diced tomatoes, sliced mushrooms, black olives, and oregano. Cook uncovered for 10 minutes, stirring occasionally.
- Add half of the cooked spaghetti to the bottom of the casserole dish. Top with half of the tomato and beef mixture. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat these layers a second time.
- In a small bowl, mix together cream of mushroom soup and water. Pour evenly over the casserole. Top with shredded Parmesan cheese.
- Bake for 30 minutes until hot and bubbly. Serve warm.
Notes
This spaghetti casserole makes great leftovers and can be reheated easily. Add a side salad for a complete meal.