Directions:
- In a large skillet, sauté onion and green pepper in butter until tender. Add undrained tomatoes, mushrooms, olives, oregano, salt and pepper. Add ground beef and simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 ×9 baking dish. Top with half of the vegetable mixture. Sprinkle with one cup of Cheddar cheese. Repeat layers. Combine soup and water; stir until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 55 minutes, or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2679.12 Kcal (11217 kJ) | ||
| Calories from fat | 1585.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 176.14g | 271% | |
|---|---|---|---|
| Cholesterol | 571mg | 190% | |
| Sodium | 6842.21mg | 285% | |
| Potassium | 4746.31mg | 101% | |
| Total Carbs | 108.66g | 36% | |
| Sugars | 48.84g | 195% | |
| Dietary Fiber | 25.68g | 103% | |
| Protein | 172.91g | 346% | |
| Vitamin C | 255.2mg | 425% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.6mg | 75% | |
| Calcium | 2289.3mg | 229% | |
| Amount Per 100 g | |||
| Calories | 99.15 Kcal (415 kJ) | ||
| Calories from fat | 58.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 271% | |
|---|---|---|---|
| Cholesterol | 21.13mg | 190% | |
| Sodium | 253.23mg | 285% | |
| Potassium | 175.66mg | 101% | |
| Total Carbs | 4.02g | 36% | |
| Sugars | 1.81g | 195% | |
| Dietary Fiber | 0.95g | 103% | |
| Protein | 6.4g | 346% | |
| Vitamin C | 9.4mg | 425% | |
| Iron | 0.5mg | 75% | |
| Calcium | 84.7mg | 229% | |
* 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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