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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.
  • Total Time
    Prep: 15 min. + freezing Bake: 35 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 464 calories, 15g fat (6g saturated fat), 59mg cholesterol, 1102mg sodium, 52g carbohydrate (6g sugars, 3g fiber), 30g protein.

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Reviews

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Average Rating:
  • scotland1
    Nov 30, 2013

    Yummy! Yup, this is a keeper.

  • HappyHomemaker88
    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 :)