Cuban Spaghetti Recipe

Name: Cuban Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean ground beef; 3 large onions, chopped; 1 green bell pepper, chopped; 1/2 bunch celery, chopped; 2 (10 3/4 ounce) cans condensed tomato soup; salt; Tabasco sauce; cayenne pepper; black pepper; 1 teaspoon Worcestershire sauce; 1 (4 ounce) can mushrooms; 1 (8 ounce) package spaghetti, cooked and drained; 1 (4 1/2 ounce) can chopped ripe olives; 8 ounces shredded sharp cheddar cheese (2 cups)

Servings: persons

2 lbs lean ground beef
3 large onions, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
2 (10 3/4 ounce) cans condensed tomato soup
salt
Tabasco sauce
cayenne pepper
black pepper
1 teaspoon Worcestershire sauce
1 (4 ounce) can mushrooms
1 (8 ounce) package spaghetti, cooked and drained
1 (4 1/2 ounce) can chopped ripe olives
8 ounces shredded sharp cheddar cheese (2 cups)

1
Heat oven to 350u00b0F.
2
Brown ground beef and onions; drain.
3
Stir in green pepper, celery, tomato soup and seasonings to taste.
4
Cook until vegetables are tender.
5
Spread half of meat mixture in a baking dish; layer with half of mushrooms, half of spaghetti, half of olives and half of cheese.
6
Repeat layers.
7
Bake 1 hour or until casserole bubbles.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs lean ground beef, 3 large onions, chopped, 1 green bell pepper, chopped, 1/2 bunch celery, chopped, and more.

Yes, Cuban Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Spaghetti

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