- 8
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Ingredients
- 12 oz uncooked spaghetti
- 1 lb lean grd. beef
- 1 C chopped onion
- 1 C chopped green pepper
- 1 jar (26oz) spaghetti sauce
- 1 can (4oz) mushroom stems & pieces
- drained
- 1 can ( 2 1/4oz) sliced ripe olives,
- drained
- 2 C (8ox)shredded cheddar cheese,
- divided
- 1 can ( 10 3/4oz) condensed cream
- of chicken soup, undiluted
- 1 can (10 3/4oz) refrigerated alfredo
- sauce
- 1/4 C grated parmesan cheese
- 1/2 C cornflake crumbs
Preparation
Step 1
cook spaghetti according to pkg directions
meanwhile, in lg. skillet, cook beef, onion & pepper over med. heat until meat is no longer pink
drain
add spaghetti sauce, mushrooms & olives
drain spaghetti
add to skillet
transfer to greased 13"x9" baking dish
sprinkle w/ 1 C cheddar cheese
in sm. bowl, combine soup, alfredo sauce & parmesan cheese
spread over cheddar cheese
in another bowl, combine cornflake crumbs & remaining cheddar cheese
sprinkle over top
bake, uncovered @350 for 30 min or until bubbly & cheese is melted
let stand for 5 min before serving