Spaghetti Casserole

Spaghetti Casserole

from simplystacie.net
45 min
8 servings

Layered pasta, creamy mushroom sauce, diced tomatoes, mushrooms and olives are combined to make a perfect weekend supper.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 sweet onion (chopped)
  • 1 green pepper (chopped)
  • 1 can diced tomatoes (28oz can)
  • 1 can sliced mushrooms (8oz/284ml can, drained)
  • ½ cup black olives (sliced)
  • 2 tsp oregano
  • 1 lb lean ground beef
  • 4 cups spaghetti noodles (cooked, divided)
  • 2 cups cheddar cheese (shredded, divided)
  • 1 can cream of mushroom soup (10.5oz/284ml can)
  • ¼ cup water
  • ¼ cup Parmesan cheese (shredded)

Directions

  1. 1

    Preheat oven to 350°F. Grease a 9×13 inch casserole dish with cooking spray.

  2. 2

    Heat olive oil in large skillet over medium high heat. Add ground beef, onions and green peppers and cook, stirring often, about 7 to 9 minutes, until beef is no longer pink and veggies are softened.

  3. 3

    Add tomatoes, mushrooms, black olives and oregano. Cook, uncovered, for 10 minutes, stirring occasionally.

  4. 4

    Add half of the spaghetti to the bottom of the casserole dish. Top with 1/2 of the tomato/beef mixture. Sprinkle 1 cup of cheddar cheese on top. Repeat these layers a second time.

  5. 5

    In a small bowl, mix together the cream of mushroom soup and water. Pour evenly on to the casserole. Top with Parmesan cheese.

  6. 6

    Bake for 30 minutes. Serve hot.