Casserole Spaghetti

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 27%
  • Fat: 9.8g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.5g
  • Carbohydrate: 32.5g
  • Fiber: 2.8g
  • Cholesterol: 65mg
  • Iron: 0.0mg
  • Sodium: 400mg
  • Calcium: 0.0mg

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.
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