Wednesday, July 27, 2011

Spaghetti Bake

This is seriously so yummy.  My kids down this every time we have it.  It is a different spin on spaghetti.  Plus it is very filling and had great flavors.

Spaghetti Bake
12 ounces uncooked spaghetti
1 pound ground beef
1 cup onion ~ chopped
1 cup green pepper ~ chopped
1 jar {26 ounces} spaghetti sauce ~ blend of choice
1 can {4 ounces} muchroom stems and pieces ~ drained
1 can {2.25 ounces} sliced olives
2 cups shredded cheddar cheese ~ divided
1 can cream of chicken soup
1 carton {10 ounces) alfredo sauce
1/4 cup grated parmesan cheese
1/2 cup cornflake crumbs

Cook spaghetti according to directions on package.  In a large skillet, cook beef, onion and green peppers over medium heat till beef is no longer pink.  Drain drippings from skillet.  Add in spaghetti sauce, mushrooms, and olives.  Drain spaghetti and add cooked noodles to meat mixture.  Mix well.

Transfer meat and noodle mixture to a greased 9x13 baking dish.  Sprinkle 1 cup cheese over top.  In small bowl, combine soup, alfredo sauce and parmesan cheese.  Pour over top of spaghetti mixture.  In another small bowl, mix corn flakes and remaining shredded cheese.  Crush corn flakes till well crumbed.  Sprinkle over top of soup mixture.

Bake at 350 degrees for 30 minutes or until bubbly. 

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