Loaded Spaghetti Bake

• 12 ounces uncooked spaghetti
• 1 lb lean ground beef (90% lean)
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 (26 ounce) jar spaghetti sauce
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 cups shredded cheddar cheese, divided
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 ounce) carton refrigerated alfredo sauce
• 1/4 cup grated parmesan cheese
• 1/2 cup corn flake crumbs

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
3. Bake, uncovered, at 350u0b0 for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

spaghetti, lean ground beef, onion, green pepper, spaghetti sauce, mushroom stems, olives, cheddar cheese, condensed cream, alfredo sauce, parmesan cheese, corn flake crumbs

Taken from www.food.com/recipe/loaded-spaghetti-bake-410885 (may not work)