Ingredients
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12 ounces spaghetti
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1 cup chopped onions
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1 cup chopped green bell peppers
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1 pound lean ground beef
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1 (16 ounce) can diced tomatoes
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1 (4.5 ounce) can mushrooms, drained
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1 teaspoon dried oregano
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2 cups shredded mild Cheddar cheese
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1 (10.75 ounce) can condensed cream of mushroom soup
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¼ cup water
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¼ cup grated Parmesan cheese
Directions
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Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
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In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
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Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts (per serving)
490 | Calories |
25g | Fat |
40g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 490 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 12g | 59% |
Cholesterol 74mg | 25% |
Sodium 701mg | 30% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 25g | 51% |
Vitamin C 23mg | 26% |
Calcium 261mg | 20% |
Iron 4mg | 21% |
Potassium 382mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.