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Beef Mushroom Spaghetti

Total Time

Prep: 15 min. + freezing Bake: 35 min.

Makes

4 servings

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.

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

  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.

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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