Directions:
- In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers.
- In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.37 Kcal (466 kJ) | ||
| Calories from fat | 51.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 36.55mg | 12% | |
| Sodium | 143.66mg | 6% | |
| Potassium | 184.35mg | 4% | |
| Total Carbs | 4.29g | 1% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 10.97g | 22% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 77.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 97.32 Kcal (407 kJ) | ||
| Calories from fat | 45.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 9% | |
|---|---|---|---|
| Cholesterol | 31.94mg | 12% | |
| Sodium | 125.53mg | 6% | |
| Potassium | 161.09mg | 4% | |
| Total Carbs | 3.75g | 1% | |
| Sugars | 1.59g | 7% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 9.59g | 22% | |
| Vitamin C | 10.9mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68mg | 8% | |
* 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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