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Baked Spaghetti Casserole
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Rating: 4.4/5 (47 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 1314
% Daily Value**
Total Fat 78g
120%
Saturated Fat 38g
58%
Unsaturated Fat 5g
Cholesterol 227mg
76%
Sodium 2460mg
103%
Total Carbohydrate 84g
28%
Dietary Fiber 9g
34%
Sugars 7g
Protein 70g
Vitamin A  46%Vitamin C  23%
Calcium  125%Iron  58%
Potassium  23%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Spaghetti Casserole

Date Added: April 02, 2014
Enjoyable family meal.

Ingredients:

1 Tablespoon Butter
1 cup Onion chopped
1 cup Bell Pepper chopped green
28 oz Olives can diced
2 1/4 oz Chicken Breasts sliced
2 teaspoons Dried Oregano
1 lb Ground Beef browned
12 oz Spaghetti cooked
3 cups Cheddar Cheese shredded
10 3/4 oz Cream Of Celery Soup Condensed
1/4 cup Water
1/2 cup Parmesan Cheese grated
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Directions:

1. In a large skillet, saute onion and green pepper in butter until tender.

2. Add tomatoes, olives and oregano.

3. Add ground beef.

4. Simmer uncovered for 10 minutes.

5. Place half of the spaghetti in a greased 13 x 9 x 2 inch baking dish.

6. Top with half of the vegetable mixture. Sprinkle with half of the cheddar cheese. Repeat layers.

7. Mix soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese.

8. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

Comments on Baked Spaghetti Casserole Recipe:

Posted by a Visitor - November 01, 2009
how much tomatoes do you add and it never says when to add chicken. Do you add Chicken or is this a mistake
Posted by a Visitor - October 23, 2009
This was really good but did not see how much tomatoes to add and did not put chicken into it as it never referred to it.
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Dietary Notes:
This recipe is high in Vitamin A with 46% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Bell Pepper, MSG, Poultry, Cheese, Celery, Beef, Onion allergies.
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