Mike Fisher's slap shot spaghetti casserole

Are you part of a hockey family? Ever wonder what to feed the hungry hockey player in your life? D is for Dinner has you covered this week.
It's an exciting moment to watch Mike Fisher unleash a slap shot, and seeing his mother's famous spaghetti casserole on the dinner table ranks right up there, too. This twist on family-favourite spaghetti and meat sauce is a winner. (The Ultimate Cookbook for Hockey Families)

Are you part of a hockey family? Ever wonder what to feed the hungry hockey player in your life? All in a Day has you covered this week.

Erin Phillips knows a lot about feeding a hockey family. After all, her spouse is Ottawa Senators defenceman Chris Phillips.

She co-wrote The Ultimate Cookbook for Hockey Families with Korey Kealey, and today on D is for Dinner, Phillips is sharing a recipe from Mike Fisher, the former Senators player who now skates for the Nashville Predators.

Mike Fisher’s slap shot spaghetti casserole 

Serves: 6 to 8
Prep time: 15 minutes, plus 15 minutes of standing time
Cook time: 30 to 35 minutes


  • 1 tbsp (15 ml) butter or margarine.
  • 2 cups (500 ml) sliced mushrooms.
  • 1 cup (250 ml) chopped onion.
  • 1 cup (250 ml) chopped green pepper.
  • 1 can (28 oz/796 ml) whole tomatoes.
  • 1 package (5 g) beef bouillon.
  • 1/2 cup (125 ml) sliced black olives, drained.
  • 2 tsp (10 ml) dried oregano.
  • 1/2 tsp (2.5 ml) salt.
  • 1/4 tsp (1 ml) freshly ground black pepper.
  • 1 lb (454 g) ground beef, browned and drained. Variation: Substitute 2 cups (500 ml) diced cooked chicken.
  • 12 oz (375 g) spaghetti, cooked and drained.
  • 2 cups (500 ml) shredded cheddar cheese, divided.
  • 1 can (284 ml/10 oz) cream of mushroom soup.
  • 1/4 cup (50 ml) water.
  • 1/4 cup (50 ml) grated Parmesan cheese.


  1. In a large, deep frying pan, over high heat, melt butter. Sauté mushrooms, onion, and green pepper until tender about 5 minutes. Stir in tomatoes,bouillon, olives, oregano, salt, and pepper. Stir in ground beef (if using). Reduce heat and simmer for 10 minutes. (If you used diced, cooked chicken instead of beef, add it to fully cooked sauce just before assembling the casserole.)
  2. Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) glass baking dish.
  3. Place half of the spaghetti in the baking dish. Top with half of the sauce. Sprinkle with 1 cup (250 mL) of cheddar cheese. Repeat layers. 
  4. In a bowl, combine soup and water until smooth. Pour over top of casserole. 
  5. Sprinkle with parmesan. Bake uncovered for 30 to 35 minutes, or heated through and cheese is melted. Remove from oven and let stand for 15 minutes before serving. (Letting the casserole cool before serving will help it keep its shape once served.)

Nutrition stats per 1 cup (250 ml)

  • Calories: 280
  • Fat: 14 g
  • Sodium: 810 mg
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 20 g
  • Source of vitamin A. Good source of vitamin C and calcium. Excellent source of iron.