Ingredients
1-1/2 pounds ground beef1 cup chopped green pepper1/2 cup chopped onion1 teaspoon salt1/2 teaspoon pepper1 teaspoon minced garlic3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese1 jar (6 ounces) sliced mushrooms, drained1 can (2-1/4 ounces) sliced ripe olives, drained2 cups shredded cheddar cheese1 cup grated Parmesan cheese
Preparation
In a large skillet, cook the beef, green pepper, onion, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti, mushrooms and olives.
Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
