Friday, April 27, 2012

Spaghetti Casserole

I eluded to this recipe a few nights ago on my Facebook page so I figured I better share it.  It is a "new to me" spin on plain ol' boring spaghetti.

Spaghetti Casserole


16 oz spaghetti noodles, cooked al dente
16 oz can of Progresso Tomato Basil Soup*
16 oz low fat cottage cheese
2 eggs
1 med green pepper, diced
1 med red pepper,diced
1 sm onion, diced
4-6 mushrooms, diced
2 tomatoes, diced
16 oz shredded Mozzarella cheese
garlic salt (to taste)
Olive Oil
Cooking spray


1.  Cook spaghetti al dente, drain, add eggs and mix, set aside
2.  Preheat oven to 375 degrees
3.  Saute all of the vegetables in olive oil and garlic salt except tomatoes
4.  Spray 10 x 13 casserole dish with cooking spray
5.  Spread spaghetti noodles out on bottom of casserole dish one layer and then build up the sides
6.  Pour can of Tomato Basil Soup onto spaghetti noodles
7.  Add a layer of shredded Mozzarella cheese (8oz)
8.  Add layer of cottage cheese
9.  Add layer of sauteed vegetables over cottage cheese
10.  Add a layer of shredded Mozzarella cheese (8oz)
11.  Cook in oven for 20-30 minutes
12.  Add diced tomatoes to the top the last 5 minutes

Pair with a salad or garlic bread and you have dinner!

1 comment:

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