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Loaded Spaghetti Bake Recipe

   
 

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     Loaded Spaghetti Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
12 ounces uncooked spaghetti
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
 
1 carton (10 ounces) refrigerated Alfredo sauce
1/4 cup grated Parmesan cheese
1/2 cup cornflake crumbs

Instructions
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.


Originally Submitted
2/12/2011





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