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Casserole Spaghetti

Yield 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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