Beef Mushroom Spaghetti Recipe

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Norene Wright from Manilla, Indiana uses just six simple ingredients to prepare this hearty spaghetti casserole. "Garnish it with Parmesan cheese and serve it with a tossed salad and garlic bread," she recommends.
TOTAL TIME: Prep: 15 min. + freezing Bake: 35 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing Bake: 35 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1 package (7 ounces) thin spaghetti, cooked and drained

Nutritional Facts

1 serving (1 each) equals 464 calories, 15 g fat (6 g saturated fat), 59 mg cholesterol, 1102 mg sodium, 52 g carbohydrate, 3 g fiber, 30 g protein.


  1. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat.
  2. Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months.
  3. To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 4 servings.
Originally published as Beef Mushroom Spaghetti in Quick Cooking March/April 2000, p17

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Reviewed Nov. 30, 2013

"Yummy! Yup, this is a keeper."

Reviewed Oct. 27, 2011

"This is an awesome version of baked spaghetti! It puts a different twist on the original "Italian" baked spaghetti. I will definitly make it again and again. You should try it too :)"

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