DUTCH OVEN SPAGHETTI

Dutch Oven Spaghetti image

Provided by Rebecca Becker

Time 1h10m

Yield 8 , 4-6 serving(s)

Number Of Ingredients 11

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1 lb ground beef
1 green pepper, sliced
1 tomatoes, chopped
1/2 medium onion, chopped
1 (12 ounce) jar green olives, drained (reserve 1/4 cup liquid)
1 (8 ounce) package white mushrooms, whole
2 teaspoons oregano
8 ounces whole wheat spaghetti, broken in half
2 cups sharp cheddar cheese, shredded
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (24 ounce) jar spaghetti sauce

Steps:

Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.
Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.
Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.
Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.

Nutrition Facts : Calories 966.5, Fat 56.7, SaturatedFat 22.2, Cholesterol 138.3, Sodium 2659.2, Carbohydrate 70.3, Fiber 7, Sugar 13.2, Protein 49.6