Directions:
- In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
- Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
- To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.17 Kcal (1939 kJ) | ||
| Calories from fat | 302.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.6g | 52% | |
|---|---|---|---|
| Cholesterol | 83.32mg | 28% | |
| Sodium | 1555.42mg | 65% | |
| Potassium | 454.95mg | 10% | |
| Total Carbs | 16.15g | 5% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 24.74g | 49% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 316.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 187.89 Kcal (787 kJ) | ||
| Calories from fat | 122.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 52% | |
|---|---|---|---|
| Cholesterol | 33.8mg | 28% | |
| Sodium | 630.96mg | 65% | |
| Potassium | 184.55mg | 10% | |
| Total Carbs | 6.55g | 5% | |
| Sugars | 0.61g | 6% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 10.04g | 49% | |
| Vitamin C | 6.6mg | 27% | |
| Iron | 0.5mg | 6% | |
| Calcium | 128.5mg | 32% | |
* 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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