Recipes and Cooking Spaghetti Bake 3.8 (20) 3 Reviews Even children who are suspicious about "mixed" foods such as casseroles will dig into this baked beauty with relish. Chances are this will become a family favorite, so next time, try making it with ground turkey instead of ground beef! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2002 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 30 mins Total Time: 60 mins Servings: 8 Jump to Nutrition Facts Ingredients 12 ounce 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 2.25 ounce can sliced pitted ripe olives, drained 1 ½ teaspoon dried oregano, crushed 2 cup shredded cheddar cheese (8 ounces) 1 10.75 ounce can condensed cream of mushroom soup ¼ cup water ¼ cup grated Parmesan cheese Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 498 Calories 24g Fat 44g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 498 % Daily Value * Total Fat 24g 31% Saturated Fat 11g 55% Cholesterol 73mg 24% Sodium 788mg 34% Total Carbohydrate 44g 16% Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.