Recipe Detail

Breanna's Baked Spaghetti

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Number of Servings:


  1. 12 ounces - spaghetti
  2. 1 cups - chopped onion
  3. 1 cups - chopped green bell pepper
  4. 1 pounds - lean ground beef
  5. 1 cans - 16 oz. diced tomatoes
  6. 1 teaspoons - dried oregano
  7. 2 cups - shredded mild cheddar cheese
  8. 1 cans - 10.75 oz. cream of mushroom soup
  9. 1/4 cups - water
  10. 1/4 cups - grated parmesan cheese


Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

Meantime, in a large skillet over medium-high heat, sauté the onions, green peppers, and ground beef. Once the beef is browned, plus the onions and peppers softened, add the tomatoes and oregano. Simmer uncovered for 10 minutes on low.

Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese. Repeat.

In a medium bowl, mix cream of chicken soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.


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