Ingredients Jump to Instructions ↓

  1. 12 ounces uncooked spaghetti

  2. 1 pound lean ground beef (90% lean)

  3. 1 cup chopped onion

  4. 1 cup chopped green pepper

  5. 1 jar (26 ounces) spaghetti sauce

  6. 1 can (4 ounces) mushroom stems and pieces, drained

  7. 1 can (2-1/4 ounces) sliced ripe olives, drained

  8. 2 cups (8 ounces) shredded cheddar cheese, divided

  9. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  10. 1 carton (10 ounces) refrigerated Alfredo sauce

  11. 1/4 cup grated Parmesan cheese

  12. 1/2 cup cornflake crumbs

Instructions Jump to Ingredients ↑

  1. 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. Transfer to a greased 13-in. x 9-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. Bake, uncovered, at 350° for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 8 servings.


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