Casserole Spaghetti

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

Preparation

1. 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. 2. Preheat oven to 325°.
3. 3. Cook spaghetti according to package directions, omitting salt and fat; drain.
4. 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.