Description
My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can’t get enough! A staple in our home.
Ingredients
- 1 (16 ounce) package spaghetti
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 pound ground beef
- 2 (24 ounce) jars spaghetti sauce
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup sliced fresh mushrooms
- 1 (4 ounce) can sliced black olives
- 2 teaspoons dried oregano
- 1 tablespoon white sugar
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until cooked through but firm to the bite
- about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender
- about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
- Stir spaghetti
- spaghetti sauce
- Cheddar cheese
- cream of mushroom soup
- mushrooms
- olives
- oregano
- and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
- Bake in preheated oven until bubbly and hot
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 6