Ingredients
12 ounces uncooked spaghetti1 pound lean ground beef (90% lean)1 cup chopped onion1 cup chopped green pepper1 jar (26 ounces) spaghetti sauce1 can (4 ounces) mushroom stems and pieces, drained1 can (2-1/4 ounces) sliced ripe olives, drained2 cups shredded cheddar cheese, divided1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 carton (10 ounces) refrigerated Alfredo sauce1/4 cup grated Parmesan cheese1/2 cup cornflake crumbs
Preparation
Preheat oven to 350°. 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; crumble meat; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
Transfer to a greased 13x9-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 1 cup cheddar cheese; sprinkle over the top.
Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving.
