Directions:
- Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. baking dishes; set aside.
- In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.
- Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned. Yield: 2 casseroles (12 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.7 Kcal (882 kJ) | ||
| Calories from fat | 51.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 9% | |
|---|---|---|---|
| Cholesterol | 57.65mg | 19% | |
| Sodium | 152.19mg | 6% | |
| Potassium | 333.42mg | 7% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 21.14g | 42% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 126.58 Kcal (530 kJ) | ||
| Calories from fat | 31.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 9% | |
|---|---|---|---|
| Cholesterol | 34.63mg | 19% | |
| Sodium | 91.43mg | 6% | |
| Potassium | 200.3mg | 7% | |
| Total Carbs | 11.2g | 6% | |
| Sugars | 2.18g | 14% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 12.7g | 42% | |
| Vitamin C | 4.2mg | 12% | |
| Iron | 0.8mg | 8% | |
| Calcium | 49.6mg | 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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