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Ingredientes
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can 28-oz diced tomatoes undrained
- 1 can (4oz) mushroom stems and pieces, drained
- 1 can (2 1/4oz) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups (8oz) shredded cheddar cheese
- 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Direcciones
- Saute onion and gr. pepper in butter until tender. Add the tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer uncovered for 10 min.
- Place half of the spaghetti in a greased 13"x 9' dish. Layer with half of vegetable mixture and 1 cup of cheddar cheese. Repeat layers
- In a small bowel, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 min or until heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 190 | 53% |
| Total Fat 21.3g | 27% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 343mg | 14% |
| Potassium 231mg | 7% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.0g | 1% |
| Protein 16.42g | 26% |
