Greek spaghetti casserole is the perfect stand-in when you're craving both Italian and Greek food. These two types of cuisines are already closely related, using a lot of the same herbs, olives, and tomatoes. So when you need fusion food, this is one of the easiest to try. When you try your hand at it using the recipe that follows, you'll see just how easy and tasty it can be!
Mushrooms, bell peppers, tomatoes, and black olives - they're all in this hearty casserole. In addition to all of those, melted throughout are two different kinds of cheeses that make this casserole so rich. Bake it up and enjoy, or cover it with foil and leave it in the freezer. This is one make-ahead meal that freezes beautifully!
Greek Spaghetti Casserole
Ingredients
2 cups dried spaghetti, broken in half
1/4 cup butter
1 onion, chopped in a small dice
1 large bell pepper, chopped in a small dice
1 cup mushrooms, sliced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 27-ounce can diced tomatoes, with juices
1/2 cup black olives, sliced, rinsed, and dried
1 cup mozzarella cheese
1 cup cream cheese, softened
1/2 cup milk
Directions
Preheat the oven to 325 degrees Fahrenheit and grease a 9" x 13" casserole dish.
Prepare the spaghetti according to the package directions. Drain and set aside when done.
Melt the butter in a large skillet set over medium heat. Add the onion, bell pepper, and mushrooms and cook until vegetables have softened, about 5 minutes. Add oregano, salt, and pepper and stir.
Add the diced tomatoes and black olives to the skillet. Bring to a simmer and cook for 5 minutes.
Whisk the cream cheese with the milk.
Take the skillet off of the heat and add the spaghetti, mozzarella cheese, and the cream cheese mixture. If all of this will not fit in the skillet, mix it all in a bowl.
Pour the mixture into the prepared casserole dish. Place in the oven and bake for 40 minutes.
