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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âMake this versatile recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesanâ¦or just go with the cheddar and cornflake crumbs.â Marian Pappas - Lake Stevens, Washington Ingredients:
12 ounces uncooked spaghetti |
1 pound ground beef |
1 cup chopped onion |
1 cup chopped green pepper |
1 jar (26 ounces) spaghetti sauce |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 carton (10 ounces) refrigerated alfredo sauce |
1/4 cup grated parmesan cheese |
1/2 cup cornflake crumbs |
Directions:
1. Preheat oven to 350°. 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 13x9-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, 30 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 8 servings.
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