Loaded Spaghetti Bake

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

1. Preheat oven to 350u0b0. 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 13x9-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, until bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving.
4. Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350u0b0 for 1 hour. Uncover; bake until heated through and a thermometer reads 165u0b0, 15-20 minutes longer.

spaghetti, ground beef, onion, green pepper, spaghetti sauce, mushroom stems, olives, cheddar cheese, condensed cream, parmesan cheese, cornflake crumbs

Taken from www.tasteofhome.com/recipes/loaded-spaghetti-bake/ (may not work)