Prep time
15 MIN
Total time
45 MIN
Serves
6
An unconventional way to enjoy your spaghetti dinner, this Beef and Spaghetti Bake recipe is served out of the oven instead of from the stove top! Made with whole wheat noodles, lean beef, and Campbell's® Condensed Low Fat Cream of Celery Soup, this recipe is health conscious as well as delicous!

Ingredients

Directions

  1. Cook pasta according to package directions,omitting salt. Drain and set aside.
  2. Brown beef well in large non-stick skillet at medium-high heat.
  3. Combine beef and all remaining ingredients,except pasta and mozzarella cheese,in large mixing bowl. Gently stir in pasta. Transfer mixture to shallow 13” x 9” (34 x 22 cm) baking dish and spread evenly. Sprinkle cheese on top.
  4. Bake at 350°F (180°C) for 30 minutes. Allow to rest for 10 minutes before serving.

Recipe tips

  • No last minute flurry of draining steaming spaghetti while serving sauce and accompaniments all at the same time! This meal-in-a-dish is oven-baked and easy
  • Growing your own herbs gives you an instant supply to cook with…whether they are planted in a window box,on the balcony or right in the garden! Common in many regions of Canada,oregano is one of those hardy herbs that come up year after year.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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    Julianne M. | May 12, 2011

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    Perry L. | May 5, 2011

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    <Kati W. | January 16, 2011

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