Loaded Spaghetti Bake

Loaded Spaghetti Bake makes a meal everyone will love. Try using chicken for a different variation.

12 oz. uncooked spaghetti

1 lb. lean ground beef

1 cup chopped onion

1 cup chopped green pepper

1 26 oz. jar spaghetti sauce or homemade recipe here

1 4 oz. can mushroom stems and pieces, drained

1 2 1/4 oz. can sliced ripe olives, drained

2 cups shredded cheddar cheese, divided

1 10.75 oz. can condensed cream of chicken soup or homemade recipe here

1 10 oz. carton refrigerated Alfredo sauce or homemade recipe here

1/4 cup grated Parmesan cheese

1/2 cup corn flake crumbs

Preheat oven to 350 degrees.

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 spaghetti sauce, mushrooms and olives. Drain spaghetti, add to skillet.

Transfer to a greased 13 x 9 inch baking dish. Sprinkle with 1 cup cheddar cheese.

In a small bowl, combine soup, Alfredo sauce and Parmesan cheese, spread over cheddar cheese.

In another bowl, combine corn flake crumbs and remaining cheddar cheese, sprinkle over top.

Bake, uncovered, 30 minutes or until bubbly and cheese is melted.

Let stand 5 minutes before serving.

Makes 8 servings

 

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