Directions:
- In a large skillet sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Mix well. Add ground beef, if used, and simmer, uncovered, for 10 minutes.
- Place half of spaghetti in a greased 13x9x2 inch baking dish. Top with half the vegetable mixture. Sprinkle with 1 cup of the Cheddar Cheese. Repeat layers.
- Mix the soup and water until smooth, pour over casserole. Sprinkle with Parmesan Cheese.
- Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.53 Kcal (1568 kJ) | ||
| Calories from fat | 204.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 111.59mg | 37% | |
| Sodium | 473.89mg | 20% | |
| Potassium | 487.54mg | 10% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 33.43g | 67% | |
| Vitamin C | 24.9mg | 42% | |
| Iron | 2.3mg | 13% | |
| Calcium | 392.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 144.54 Kcal (605 kJ) | ||
| Calories from fat | 79.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 35% | |
|---|---|---|---|
| Cholesterol | 43.06mg | 37% | |
| Sodium | 182.89mg | 20% | |
| Potassium | 188.15mg | 10% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 1.53g | 16% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 12.9g | 67% | |
| Vitamin C | 9.6mg | 42% | |
| Iron | 0.9mg | 13% | |
| Calcium | 151.3mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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