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Beef Mushroom Spaghetti

 Beef Mushroom Spaghetti
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.
4 ServingsPrep: 15 min. + freezing Bake: 35 min.


  • 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


  • 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.
  • Place in a greased 8-in. square baking dish. Cover and freeze for up
  • to 3 months.
  • To use frozen casserole: Thaw in the refrigerator. Cover and bake at
  • 350° for 35-40 minutes or until heated through. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 464 calories, 15 g fat (6 g saturated fat), 59 mg cholesterol, 1,102 mg sodium, 52 g carbohydrate, 3 g fiber, 30 g protein.