Cheesy Spaghetti Casserole
Your whole house will smell divine after the garlic tomato sauce of Cheesy Spaghetti Casserole simmers on your stove for an hour. This is a superior spaghetti recipe that neither your nose or taste buds will forget.
Notes
Cheesy Spaghetti Casserole may be prepared ahead, omitting shredded cheese:
- Cover and chill 8 hours.
- Remove from refrigerator; let stand at room temperature 30 minutes.
- Cover and bake at 325degrees F for 45 minutes, or until thoroughly heated.
- Uncover and sprinkle with shredded cheese; bake 10 additional minutes.
Cooking Time1 hr 30 min
Cooking MethodCasserole
Ingredients
- 1 1/2 pound lean ground chuck
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1/2 cup chopped celery
- 2 cloves garlic, crushed
- 1 10.75-ounce can Campbell's low fat condensed cream of mushroom soup, undiluted
- 3/4 cup water
- 1 16-ounce can tomatoes, undrained & chopped
- 2 tablespoons chili powder
- pinch salt
- 1/4 teaspoon pepper
- 8 ounces whole wheat spaghetti, uncooked
- 2 ounces reduced fat cheddar cheese, cut into 1/2-inch cubes
- 1 5-ounce jar pimiento-stuffed olives, drained
- 3/4 cup reduced fat shredded cheddar cheese
Instructions
- Cook meat, green pepper, onion, celery, and garlic in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven.
- Stir in soup, water, tomatoes, chili powder, salt and pepper. Bring to a boil over medium heat.
- Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Preheat oven to 325 degrees F.
- Cook spaghetti according to package directions; drain.
- Stir spaghetti, cheese cubes, and olives into meat sauce.
- Spoon mixture into a lightly greased 11x7x1.5-inch baking dish.
- Cover and bake at 325F degrees for 20 minutes or until thoroughly heated.
- Sprinkle with 3/4 cup reduced fat shredded cheese, and bake, uncovered, 10 additional minutes.
