Casserole Spaghetti

Oxmoor House
8 servings


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1 1/2 pounds ground round
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, crushed
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3/4 cup water
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons chili powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) package spaghetti
2 ounces reduced-fat sharp Cheddar cheese, cut into 1/2-inch cubes
2 tablespoons chopped pimiento-stuffed olives
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese


1. Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

2. Preheat oven to 325°.

3. Cook spaghetti according to package directions, omitting salt and fat; drain.

4. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 325° for 20 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded cheese, and bake, uncovered, 10 additional minutes.

Created date

April 2008

Nutritional Information

Calories 331
Caloriesfromfat 27 %
Fat 9.8 g
Satfat 3.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.5 g
Carbohydrate 32.5 g
Fiber 2.8 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 400 mg
Calcium 0.0 mg