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Cheesy Spaghetti Casserole

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Your whole house will smell divine after the garlic tomato sauce of Cheesy Spaghetti Casserole simmers on your stove for an hour. This is a superior spaghetti recipe that neither your nose or taste buds will forget.

Serves: 8

Cooking Time: 1 hr 30 min

Ingredients
  • 1 1/2 pounds lean ground chuck
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 2 cloves garlic, crushed
  • 1 10.75-ounce can Campbell's low fat condensed cream of mushroom soup, undiluted
  • 3/4 cup water
  • 1 16-ounce can tomatoes, undrained & chopped
  • 2 tablespoons chili powder
  • pinch salt
  • 1/4 teaspoon pepper
  • 8 ounces whole wheat spaghetti, uncooked
  • 2 ounces reduced fat cheddar cheese, cut into 1/2-inch cubes
  • 1 5-ounce jar pimiento-stuffed olives, drained
  • 3/4 cup reduced fat shredded cheddar cheese
Instructions
  1. Cook meat, green pepper, onion, celery, and garlic in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven.
     
  2. Stir in soup, water, tomatoes, chili powder, salt and pepper. Bring to a boil over medium heat.
     
  3. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
     
  4. Preheat oven to 325 degrees F.
     
  5. Cook spaghetti according to package directions; drain.
     
  6. Stir spaghetti, cheese cubes, and olives into meat sauce.
     
  7. Spoon mixture into a lightly greased 11x7x1.5-inch baking dish.
     
  8. Cover and bake at 325F degrees for 20 minutes or until thoroughly heated.
     
  9. Sprinkle with 3/4 cup reduced fat shredded cheese, and bake, uncovered, 10 additional minutes.
Notes

Cheesy Spaghetti Casserole may be prepared ahead, omitting shredded cheese:

  1. Cover and chill 8 hours.
     
  2. Remove from refrigerator; let stand at room temperature 30 minutes.
     
  3. Cover and bake at 325degrees F for 45 minutes, or until thoroughly heated.
     
  4. Uncover and sprinkle with shredded cheese; bake 10 additional minutes.

 

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