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

Steps

1. Preheat oven to 350 degrees. Grease two 8 x 8 inch baking dishes.
2. 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.
3. 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.