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Beefy Spaghetti Casserole

Makes: 6 servings
Prep 35 mins
Beefy Spaghetti Casserole
Ingredients
  • 8  ounces  dried thin spaghetti, broken in half
  • 12  ounces  lean ground beef
  • 1 1/2  cups  chopped onions (3 medium)
  • 1  cup  chopped green sweet pepper (1 large)
  • 1  clove garlic, minced
  • 1 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1 10 3/4 ounce can  reduced-fat and reduced-sodium condensed tomato soup
  • 1 1/3  cups  water
  • 2  cups  shredded cheddar cheese (8 ounces)
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish; set aside. Cook spaghetti according to package directions; drain. Return to pan.

2. Meanwhile, in a large skillet, cook ground beef, onions, sweet pepper, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in mushroom soup, tomato soup, and water.

3. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1-1/2 cups of the cheese, the salt, and black pepper. Stir in cooked spaghetti.

4. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese. Cover with plastic wrap and store in the refrigerator. Include baking instructions with the casserole.

Nutrition Facts (Beefy Spaghetti Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 504,
  • Fat, total (g) 23,
  • chol. (mg) 80,
  • sat. fat (g) 11,
  • carb. (g) 46,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 26,
  • vit. A (IU) 437,
  • vit. C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 871,
  • Potassium (mg) 691,
  • calcium (mg) 303,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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