Veggie Spaghetti Casserole

Veggie Spaghetti Casserole
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 16.8 g
  • Cholesterol: 96.0 mg
  • Sodium: 93.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 34.5 g

View full nutritional breakdown of Veggie Spaghetti Casserole calories by ingredient


Low key deliciousness in anticipation of cooler days. Low key deliciousness in anticipation of cooler days.
Number of Servings: 3


    Brown in a heavy bottom pan:
    9 oz Beef, Ground Beef 90% lean
    0.5 medium (2-1/2" dia) Onions, raw, chopped

    Wash and slice:
    2 cup, pieces or slices Mushrooms, fresh
    6 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average

    Add the tomatoes to the beef and onion mix.
    Add spices and simmer for a few minutes:

    3 serving 1 tsp Parsley Flakes (1Tbs)
    3 serving Basil (1Tbs)
    3 serving dried oregano (1Tbs)
    4 serving Cayenne Red Pepper 1/8 tsp (1/2 tsp)

    Spray a small casserole dish with Pam.
    Layer single mushrooms close together.
    Layer about 1 1/2 cups of meat and tomato mix.
    Spread 85 gram Butternut Squash noodles (prepared from store) over mix.
    Add 1/2 of the 3 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup) 3 oz total.
    Add another meat mix, then the remaining mushrooms and the last 1/2 of mushrooms. Finish off with cheese.

    Cook for 30 minutes at 350 F


Cook for 30 minutes at 350 F Serving Size: Makes 2 servings,

Number of Servings: 3

Recipe submitted by SparkPeople user REVCORNIE.

Member Ratings For This Recipe

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    great - 8/6/20