Spaghetti With Mushroom Soup Recipes

SPAGHETTI (WITH MUSHROOM SOUP?!)

Steps:

• Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt.
• Add tomato paste, mushroom soup, sugar, and diced tomatoes.
• Stir well and bring to a simmer over medium heat.
• Cover and simmer for 45 minutes.
• Use sauce to top your cooked spaghetti.

CREAMY MUSHROOM SPAGHETTI

Steps:

• Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
• Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
• Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
• While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
• Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

BEEF AND PASTA MUSHROOM SOUP

Steps:

• In a 4 quart Dutch oven, cook the beef and onions until done.
• Drain any fat or liquid that remains.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic.
• Heat to boiling, stirring constantly.
• Reduce heat.
• Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta and mushrooms.
• Cover; cook 10 minutes longer.
• Stir in parsley.

BAKED SPAGHETTI

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CREAMY MUSHROOM SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.