Greek Spaghetti Casserole Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of dried spaghetti, broken in half
02 -
1/4 cup of butter
03 -
1 onion, finely diced
04 -
1 large bell pepper, diced
05 -
1 cup of sliced mushrooms
06 -
2 teaspoons of dried oregano
07 -
1/2 teaspoon of salt
08 -
1/4 teaspoon of ground black pepper
09 -
1 27-ounce can of diced tomatoes with juices
10 -
1/2 cup of black olives, sliced, rinsed, and dried
11 -
1 cup of shredded mozzarella cheese
12 -
1 cup of softened cream cheese
13 -
1/2 cup of milk
# Instructions:
01 -
Preheat the oven to 325°F and grease a 9x13-inch casserole dish.
02 -
Cook the spaghetti according to the instructions on the package. Once done, drain the water and set aside.
03 -
Melt butter in a large skillet over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Cook for about 5 minutes until the vegetables soften. Stir in oregano, salt, and black pepper.
04 -
Mix in the diced tomatoes and sliced black olives. Let the mixture simmer gently for about 5 minutes.
05 -
In a separate bowl, whisk together the softened cream cheese and the milk.
06 -
Remove the skillet from heat. Add the cooked spaghetti, shredded mozzarella, and the cream cheese mixture to the skillet. If the skillet is too small, transfer everything into a large mixing bowl to combine.
07 -
Transfer the combined mixture into the prepared casserole dish. Bake in the preheated oven for 40 minutes until bubbling and heated through.
# Notes:
01 -
This dish is a fusion of Italian and Greek flavors, making it a perfect option when you can't decide between the two cuisines.
02 -
The casserole can be made ahead of time and frozen for convenience.