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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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We eat a lot of pasta in our house, so recipes like this always catch my attention. Ingredients:
12 ounces uncooked spaghetti |
1 lb lean ground beef (90% lean) |
1 cup chopped onion |
1 cup chopped green pepper |
1 (26 ounce) jar spaghetti sauce |
1 (4 ounce) can mushroom stems and pieces, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
2 cups shredded cheddar cheese, divided |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (10 ounce) carton refrigerated alfredo sauce |
1/4 cup grated parmesan cheese |
1/2 cup corn flake crumbs |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
3. Bake, uncovered, at 350° for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
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