Loaded Spaghetti Bake

12 ingredients
4 steps

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 pound lean ground beef (90% lean)
  • 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 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. 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. 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. 3
    Bake, uncovered, until bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving.
  4. 4
    Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake until heated through and a thermometer reads 165°, 15-20 minutes longer.

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