SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spaghetti Bake

Makes: 8 servings
Prep 30 mins Bake 350°F 30 mins
Spaghetti Bake
  • 12  ounces  packaged dried spaghetti
  • 1  pound  lean ground beef
  • 1  cup  chopped onion (1 large)
  • 1  cup  chopped green sweet pepper (1 large)
  • 1 28  ounce can  diced tomatoes, undrained
  • 1 4  ounce can (drained weight)  sliced mushrooms, drained
  • 1 2 1/4 ounce can  sliced pitted ripe olives, drained
  • 1 1/2  teaspoons  dried oregano, crushed
  • 2  cups  shredded cheddar cheese (8 ounces)
  • 1 10 3/4 ounce can  condensed cream of mushroom soup
  • 1/4  cup  water
  • 1/4  cup  grated Parmesan cheese

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.

2. Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

3. Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.

4. In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.

Nutrition Facts (Spaghetti Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 498,
  • Fat, total (g) 24,
  • chol. (mg) 73,
  • sat. fat (g) 11,
  • carb. (g) 44,
  • fiber (g) 3,
  • pro. (g) 25,
  • sodium (mg) 788,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe