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Buttered Spaghetti Casserole

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  Onion 1 Small, chopped
  Green pepper 1⁄2 , chopped
  Butter 1 Tablespoon
  Lean ground round/Chuck 1 1⁄2 Pound
  Canned tomato sauce 15 Ounce (1 Can)
  Chili powder 1 Pinch
  Oregano 1⁄2 Teaspoon
  Sweet basil 1⁄2 Teaspoon
  Parsley sprigs 2 , chopped
  Canned button mushrooms 3 Ounce (1 Can)
  Canned green peas 8 Ounce, drained (1 Can)
  Canned asparagus pieces 8 Ounce, drained (1 Can)
  Thin spaghetti 7 Ounce, broken into half (1 Package)
  Cheddar cheese 1 Cup (16 tbs), grated
  Salt To Taste
  Pepper To Taste

Brown onion and green pepper in butter until golden.
Add ground meat and brown lightly.
Add tomato sauce and seasonings, and simmer briefly.
Meanwhile, boil spaghetti according to package directions and drain.
Add mushrooms, peas and asparagus to meat sauce.
Gently mix together spaghetti, cheese and sauce.
Place in casserole.
Bake 1 hour at 350°.
Grated Parmesan cheese may be sprinkled on top.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2875 Calories from Fat 1070

% Daily Value*

Total Fat 121 g185.8%

Saturated Fat 59.8 g299.2%

Trans Fat 0 g

Cholesterol 574.5 mg191.5%

Sodium 4030.4 mg167.9%

Total Carbohydrates 227 g75.8%

Dietary Fiber 30.8 g123.1%

Sugars 46.3 g

Protein 221 g441.2%

Vitamin A 152.3% Vitamin C 275.7%

Calcium 127.1% Iron 128.9%

*Based on a 2000 Calorie diet

Buttered Spaghetti Casserole Recipe