Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Thursday, December 1, 2016

Sweet & Savory Thursday - Holiday Baked Spaghetti

This is a great entree to serve to your holiday guests.  You can prepare it ahead of time, freeze it, and heat and serve, if necessary.  


  • 1 medium onion, chopped
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. olive oil
  • 1 bottle - 28 oz. to 30 oz. diced tomatoes, liquid included
  • 1  - 4 oz. can sliced black olives
  • 2 tsp. dried oregano leaves
  • 1 tsp. freshly ground salt, optional
  • 1 tsp. freshly ground pepper
  • 1 lb. ground beef, browned and drained
  • 12 ounces spaghetti noodles, cooked in 1/2 tsp. olive oil, and drained
  • 2 cups shredded sharp cheddar cheese
  • 1 - 10.75 oz. can Cream of Mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated or shredded Parmesan Cheese

  • In a large skillet or saucepan, lightly saute onion and garlic in olive oil.
  • Add ground beef and brown until meat is cooked thoroughly, drain, and return to skillet or saucepan.
  • Add tomatoes, olives, oregano flakes, salt (optional) and pepper.
  • Simmer, uncovered, for 15 minutes.
  • Place 1/2 of the cooked noodles in a greased 9 x 13 inch baking dish.
  • Top with half of the ground beef and tomato mixture.
  • Sprinkle with 1 cup of the cheddar cheese.
  • Repeat the above three layers.
  • Mix the soup and water until thoroughly blended and pour over the top of the casserole mixture.
  • Sprinkle with Parmesan Cheese.
  • Garnish with sliced olives.
  • Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.
  • Serves 12.

  • Serve with green salad & garlic french bread.
  • Follow up with your favorite dessert or browse my Sweet & Savory Blog Page for some great suggestions!

Happy Holiday Dining!

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