Spaghetti Casserole (2)

By Cindy_Wicker

Ingredients

• 1-1/2 pounds ground beef
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon minced garlic
• 3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

In a large skillet, cook the beef, green pepper, onion, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti, mushrooms and olives.
Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

Nutritional Facts
1 serving (1 each) equals 342 calories, 20 g fat (12 g saturated fat), 81 mg cholesterol, 1,073 mg sodium, 13 g carbohydrate, 2 g fiber, 27 g protein.