Lunch: Loaded Spaghetti Bake Recipe

Ingredients

12 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1 cup chopped onion
1 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (10 ounces) refrigerated Alfredo sauce
1/4 cup grated Parmesan cheese
1/2 cup cornflake crumbs

Instructions

Preheat oven to 350 °. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
Bake, uncovered, 30 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Freeze option:Cover and freeze casserole for up to 3 months. To use, 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 and a thermometer reads 165 °.

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