Samantha Nicole Normal spaghetti is good, sure. But when all those traditional ingredients get packed together with some creamy soup and a whole lot of cheese, then melded to melty perfection in the oven, well, then you know this version can’t be beat. Toss up a side salad and warm up the garlic bread, Cheesy Baked Spaghetti is here to please!
Ingredients
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 tablespoon butter
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1 (2.25-ounce) can sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained
- 12 ounces spaghetti, cooked
- 2 cups cheddar cheese, shredded
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet over medium heat, add the onion, the green pepper, and the butter and sauté until the veggies are tender.
Step 4 –Add the tomatoes, the mushrooms, the olives, the oregano, and the ground beef and simmer, while crumbling the meat, until the beef is no longer pink, about 10 minutes.
Step 5 –Place 1/2 of the cooked spaghetti in the prepared baking dish.
Step 6 –Layer 1/2 of the vegetable mixture on top of the spaghetti, then 1 cup of the cheddar cheese. Repeat the layers once.
Step 7 –In a small bowl, combine the cream of mushroom soup and the water until smooth.
Step 8 –Pour the soup mixture over the spaghetti bake and sprinkle with the parmesan.
Step 9 –Bake the spaghetti bake until it is heated through, about 30-35 minutes.
Step 10 –Serve.
