Weeknight Casserole

Another busy workday, coming home exhausted and having absolutely NO idea what to make for dinner?!  This casserole is simple to make with mostly on-hand ingredients, and it freezes well too! I cut the recipe in half to make a smaller one for just the 2 of us, but you can double it and make it in a 13×9 inch pan. Sometimes I do that and then freeze individual pieces wrapped in Saran wrap and then foil. Its really easy to just grab one and throw it in a container and stick it in the microwave when you need a quick meal. They’re great to send to work for lunch with the hubby too when I don’t have any leftovers! LOL! I omitted the tomatoes and green peppers because I can’t have them, so you’re will look a little different then my photo, but any way you make it, this casserole is fantastic! Wondering what to do with that other half a can of mushroom soup!? Well stay tuned, cause I’ve got another great casserole recipe coming up that will finish up those leftovers for ya! Enjoy! 🙂

Baked Spaghetti Casserole (Printable Version)


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 tablespoon butter
  • 14 ounces diced tomatoes, undrained
  • 2 ounces mushroom stems and pieces, drained
  • 1 ounce sliced ripe olives, drained
  • 1 teaspoon dried oregano
  • 1/2 pound extra lean ground beef, browned and drained
  • 6 ounces gluten free spaghetti, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1/2 can Progresso cream of mushroom soup
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef. Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 8-in. x 8-in. baking dish. Layer with half of the vegetable mixture and 1/2 cup of cheddar cheese. Repeat layers.
  • Pour soup over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

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