So Easy Canned Spaghetti Casserole Bake
Description
Make a quick, convenient spaghetti casserole with canned spaghetti. It is tasty and so much easier using canned spaghetti. Serve with a side salad and garlic bread.
Ingredients
1 1/2 lb. lean ground beef
1 c. finely chopped green pepper, or bell pepper of choice
1/2 c. chopped or grated onion
1 t. salt
1/2 t. pepper
1-2 t. minced garlic
3 - 14 3/4 oz. cans spaghetti in tomato sauce with cheese or your choice
6 oz. jar sliced mushrooms, well drained
2 1/4 oz. can sliced ripe olives, well drained, optional
8 oz. shredded cheddar cheese (2 cups)
1 c. grated Parmesan cheese
Directions
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Preheat oven to 350 degrees. Grease two 8 x 8 inch baking dishes.
In a large skillet, cook beef, green pepper, onion, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; add garlic; cook 1 minute. Drain off grease and discard. Stir in the spaghetti, mushrooms and olives.
Transfer to baking dishes. Sprinkle with cheeses. Bake both or cover and freeze one casserole for up to 3 months and bake second casserole, uncovered, 25-30 minutes or until bubbly and golden brown.
To bake frozen casserole:
Remove from the freezer 30 minutes before baking, but do not thaw. Bake covered at 350° for 1 hour; uncover; and bake 15-20 minutes longer or until heated through.
Makes 2 casseroles - 4 servings each.