Directions:
- In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat.
- Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.93 Kcal (1017 kJ) | ||
| Calories from fat | 135.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 245.47mg | 10% | |
| Potassium | 402.75mg | 9% | |
| Total Carbs | 4.96g | 2% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 22.03g | 44% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.29 Kcal (575 kJ) | ||
| Calories from fat | 76.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 23% | |
|---|---|---|---|
| Cholesterol | 39.72mg | 23% | |
| Sodium | 138.72mg | 10% | |
| Potassium | 227.6mg | 9% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 1.14g | 8% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 12.45g | 44% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 1.3mg | 13% | |
| Calcium | 14.2mg | 3% | |
* 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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