Baked Spaghetti II

Baked Spaghetti II

71

"Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!"

Ingredients

40 m {{adjustedServings}} servings 648 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
  5. Bake in preheated oven for 20 to 30 minutes; serve.
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Reviews

71
  1. 99 Ratings

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barely fit for human consumption. You'd be better off serving the ingredients individually - some soup, some pasta, a bit of cheese...

I made this recipe last night and it was wonderful. I used all low fat ingredients, such as low fat mushroom soup, low fat hamburger and fat free cheese. I added a small amount of mozerella t...

awesome new taste to spaghetti- just a few minor changes. 1.) be sure to generously season your meat. I used chopped onions, italian seasoning, red onions, red pepper, garlic salt, and s&p. 2.) ...