Spaghetti Casserole

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I alluded 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
Recipe Type: Main
  • 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!



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