Baked Spaghetti with Cream of Mushroom Soup

It took me until adulthood to finally discover the joy of mushrooms. This baked spaghetti with cream of mushroom soup transforms a typical pasta dinner thanks to that earthy, umami flavor—and lots of cheese. While the dish does require a bit of prep (mostly in creating the different layers), the yield is plentiful so you’ll be ready to go for a dinner party or for weeknight leftovers.

Serve it alongside some baked Parmesan broccoli or a simple chopped salad.

Baked Spaghetti with Cream of Mushroom Soup Ingredients

• Onion: Use a yellow or sweet onion here. It’ll add sweetness and savoriness and cook well.
• Green pepper:  Green pepper, a little bitter and a little crunchy, adds a pop of color and a bit of balance.
• Diced tomatoes: The tomatoes cook down and provide moisture and acidity, harmonizing well with the other ingredients.
• Mushroom stems and pieces: These will be canned; if you’re using fresh, look for creminis, buttons or shiitakes. (If you use shiitakes, don’t include their stems because they can be woody.)
• Ripe olives: The briny olives cut through some of the creaminess and add an additional umami element.
• Dried oregano: Oregano, a staple in many pasta sauces, is aromatic and herbal to provide depth to the dish.
• Ground beef: While this is optional, beef adds a savory heartiness and extra protein.
• Spaghetti: You’ll want to cook your spaghetti before starting this recipe.
• Cheddar cheese: This melts for delightfully cheesy bites.
• Condensed cream of mushroom soup: You can use your preferred can. It will add instant creaminess with minimal effort.
• Parmesan cheese: This will be sprinkled on top before baking for a salty topping.

Directions

Step 1: Prepare the veggies

In a large skillet, saute the onion and green pepper in the butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, the ground beef. Simmer uncovered for 10 minutes.

Step 2: Create your veggie and pasta layers

Place half of the spaghetti in a greased 13×9-inch baking dish. Layer this with half of the vegetable mixture and 1 cup of the cheddar cheese. Repeat this step and make layers.

Step 3: Bake the casserole

In a small bowl, combine the mushroom soup and water until smooth and pour this over the casserole. Sprinkle with the Parmesan cheese. Bake uncovered at 350°F until heated through, for about 30 to 35 minutes.

Baked Spaghetti with Cream of Mushroom Soup Variations

• Use other meats: If you aren’t feeling beef, you could sub in ground chicken or ground turkey. You can also use Italian sausage in place of, or in addition to, the beef.
• Mix up your noodles: Other pasta shapes will work in this recipe. We recommend a long noodle, like fettuccine or linguine.
• Add in veggies: Sneak in chopped broccoli into your vegetable mix for some extra nutrients.

How to Store Baked Spaghetti with Cream of Mushroom Soup

Store this spaghetti bake with cream of mushroom in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave.

Can you freeze baked spaghetti with cream of mushroom soup?

Yes. This recipe for baked spaghetti with cream of mushroom soup freezes well which makes it great for meal prep or to ensure leftovers don’t go to waste. Eat it within three months.

Baked Spaghetti with Cream of Mushroom Soup Tips

How can I stop my pasta from sticking when I cook it?

We want to make sure you have perfectly cooked pasta, even though making your pasta happens before you dive into this recipe. To prevent sticking, use 3 quarts of water in a large pot for every 8 ounces of pasta. Make sure to add the pasta only after the water is fully boiling. And you can always add 1 tablespoon of cooking oil.

Can I make this in an 8×8-inch dish?

You can! Cut your ingredients in half if you want to make a smaller portion. You can also cook the recipe in two 8×8-inch dishes and freeze one of them.

Learn more about adapting your recipe to an 8×8-inch dish.

Can I make this recipe gluten-free?

An easy swap is using gluten-free spaghetti. You’ll also need to make sure that your cream of mushroom soup is gluten-free since some brands can contain flour.