Sunday, April 5, 2009

Loaded Spaghetti Bake

This is REALLY good and has a very unique taste, not the ordinary spaghetti taste...we all know that can get old so this is a good recipe if you want to switch it up a little bit.

12 oz. uncooked spaghetti (I already messed up this recipe and it still worked great; I didn't have any spaghetti noodles so I used penne ones w/ some bowtie ones)
1 lb. lean ground beef
1 c. chopped onion
1 c. chopped green pepper
1 jar (26 oz.) spaghetti sauce
1 can (4 oz.) mushroom stems/pieces, drained
1 can (2-1/4 oz.) sliced olives, drained
2 cups (8 oz.) shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 jar (10 oz.) refrigerated Alfredo sauce
1/4 cup grated Parmesan cheese
3/4-1 cup cornflake crumbs (add more if you like a crispier top)

*Cook spaghetti according to pkg directions. In a large skillet, cook beef, onion and pepper over until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms, and olives. Drain spaghetti; add to skillet.
*Transfer mixture to a greased 9x13 baking dish. Sprinkle w/ 1 cup cheddar cheese.
*In small bowl, combine the soup, Alfredo sauce, and Parmesan cheese; spread over the mixture in the 9x13 dish. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over top.
*Bake, uncovered, at 350 for 30 mins, or until bubbly and cheese is melted. Let stand for 5 mins before serving. Yield: 8 servings.