Southwestern Spaghetti Casserole Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 12 ounces uncooked spaghetti
- 1-1/2 pounds ground beef
- 1 small onion, chopped
- 1 envelope taco seasoning
- 1 jar (26 ounces) spaghetti sauce
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 cups (8 ounces) shredded cheddar cheese
- Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce
Instructions
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
- Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350 ° for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
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