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White Spaghetti

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 pounds lean ground beef, crumbled and browned
Seasoned salt to taste
Garlic salt to taste
Pepper to taste
2 teaspoon s oregano
2 cans cream of mushroom soup, divided
Chopped onion to taste
Chopped bell pepper to taste
4 oz can mushroom pieces and stems
28 oz can diced tomatoes (with juice)
14 oz spaghetti, cooked
Grated cheddar cheese
Parmesan cheese
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Let's Make It
1
Preheat oven to 350 degrees F. Brown meat in skillet. Add seasoned salt, garlic salt, pepper and oregano. Stir in one can of the soup.
2
In a separate skillet, saute onions and bell pepper; add mushrooms and tomatoes.
3
Put cooked spaghetti in bottom of casserole dish and top with the meat mixture. Next, cover with tomato mixture. Top with a layer of cheddar cheese, parmesan cheese and then the second can of soup. (Warm the soup with a little water and black pepper; and stir to make smooth.) Cover with more parmesan cheese.
4
Bake 15-20 minutes or until bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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