Spaghetti Casserole

By Snoo

This quick casserole makes great use of convenience products like canned spaghetti and jarred mushrooms, and the kids will love how cheesy it is.

Yield: 2 casseroles, 4 servings each
Cal 342
Fat 20g
Protein 27g
Carb 13
Fiber 2g
Sodium 1,073mg

Ingredients

• Ingredients:
• 1-1/2 pounds ground beef
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup grated Parmesan cheese

Preparation

Step 1

In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti.

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