{"id":20697,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/baked-spaghetti\/"},"modified":"2024-09-11T12:31:42","modified_gmt":"2024-09-11T17:31:42","slug":"baked-spaghetti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/baked-spaghetti\/","title":{"rendered":"Baked Spaghetti with Cream of Mushroom Soup"},"content":{"rendered":"<p>It took me until adulthood to finally discover the joy of <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-mushroom-lovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">mushrooms.<\/a> This baked spaghetti with cream of mushroom soup transforms a typical pasta dinner thanks to that earthy, umami flavor\u2014and lots of cheese. While the dish does require a bit of prep (mostly in creating the different layers), the yield is plentiful so you&#8217;ll be ready to go for a dinner party or for weeknight leftovers.<\/p>\n<p>Serve it alongside some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-parmesan-broccoli\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-parmesan-broccoli\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked Parmesan broccoli<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/super-italian-chopped-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/super-italian-chopped-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">simple chopped salad<\/a>.<\/p>\n<h2>Baked Spaghetti with Cream of Mushroom Soup Ingredients<\/h2>\n<ul>\n<li><strong>Onion<\/strong>: Use a yellow or sweet <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">onion<\/a> here. It&#8217;ll add sweetness and savoriness and cook well.<\/li>\n<li><strong>Green pepper<\/strong>:\u00a0 Green pepper, a little bitter and a little crunchy, adds a pop of color and a bit of balance.<\/li>\n<li><strong>Diced tomatoes<\/strong>: The tomatoes cook down and provide moisture and acidity, harmonizing well with the other ingredients.<\/li>\n<li><span style=\"margin: 0px; padding: 0px;\"><strong>Mushroom stems and pieces<\/strong>: These will be canned; if you&#8217;re using fresh, look for creminis, buttons or shiitakes.<\/span> (If you use shiitakes, don&#8217;t include their stems because they can be woody.)<\/li>\n<li><strong>Ripe olives<\/strong>: The briny olives cut through some of the creaminess and add an additional umami element.<\/li>\n<li><strong>Dried oregano<\/strong>: Oregano, a staple in many pasta sauces, is aromatic and herbal to provide depth to the dish.<\/li>\n<li><strong>Ground beef<\/strong>: While this is optional, beef adds a savory heartiness and extra protein.<\/li>\n<li><strong>Spaghetti<\/strong>: You&#8217;ll want to cook your spaghetti before starting this recipe.<\/li>\n<li><strong>Cheddar cheese<\/strong>: This melts for delightfully cheesy bites.<\/li>\n<li><strong>Condensed cream of mushroom soup<\/strong>: You can use your preferred can. It will add instant creaminess with minimal effort.<\/li>\n<li><strong>Parmesan cheese:\u00a0<\/strong>This will be sprinkled on top before baking for a salty topping.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the veggies<\/h3>\n<p>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.<\/p>\n<h3>Step 2: Create your veggie and pasta layers<\/h3>\n<p>Place half of the spaghetti in a greased 13&#215;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.<\/p>\n<h3>Step 3: Bake the casserole<\/h3>\n<p>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\u00b0F until heated through, for about 30 to 35 minutes.<\/p>\n<h2>Baked Spaghetti with Cream of Mushroom Soup Variations<\/h2>\n<ul>\n<li><strong>Use other meats:\u00a0<\/strong>If you aren&#8217;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.<\/li>\n<li><strong>Mix up your noodles:\u00a0<\/strong>Other <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pasta shapes<\/a> will work in this recipe. We recommend a long noodle, like fettuccine or linguine.<\/li>\n<li><strong>Add in veggies: <\/strong>Sneak in chopped broccoli into your vegetable mix for some extra nutrients.<\/li>\n<\/ul>\n<h2>How to Store Baked Spaghetti with Cream of Mushroom Soup<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze baked spaghetti with cream of mushroom soup?<\/h3>\n<p>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&#8217;t go to waste. Eat it within three months.<\/p>\n<h2>Baked Spaghetti with Cream of Mushroom Soup Tips<\/h2>\n<h3>How can I stop my pasta from sticking when I cook it?<\/h3>\n<p>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.<\/p>\n<h3>Can I make this in an 8&#215;8-inch dish?<\/h3>\n<p>You can! Cut your ingredients in half if you want to make a smaller portion. You can also cook the recipe in two 8&#215;8-inch dishes and freeze one of them.<\/p>\n<p>Learn more about adapting your recipe to an <a href=\"https:\/\/www.tasteofhome.com\/article\/9x13-recipe-to-8x8\/\" data-name=\"www.tasteofhome.com\/article\/9x13-recipe-to-8x8\/\" data-module=\"content engagement\" data-position=\"embedded links\">8&#215;8-inch dish<\/a>.<\/p>\n<h3>Can I make this recipe gluten-free?<\/h3>\n<p>An easy swap is using gluten-free spaghetti. You&#8217;ll also need to make sure that your cream of mushroom soup is gluten-free since some brands can contain flour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Being cheesy is a good thing when you&#8217;re talking about baked spaghetti with cream of mushroom soup. It&#8217;s cozy, cheesy and promises lots of leftovers.<\/p>\n","protected":false},"author":7061,"featured_media":2061200,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,307308,304328,305271,304292,305487,304338,305334,304515,303966,307320,304988,304368,303887,306848,305353,305020,304268,307307,307514,306297,304558,324623,304243,306300,307554,304150,303883],"categories-v2":[308503,312163,308500,309439,310347,308988,308984,308481,309216,308305,310796,308992,309337,308880,308495,310362,308935,308745,308478,309603,309362,308960,259483,310342,310497,312156,308910,309177,309586,312158,310534,309434,308476],"coauthors":[51494],"recommended_recipes":[{"post_title":"Mushroom-Beef Spaghetti Sauce","post_link":"\/recipes\/mushroom-beef-spaghetti-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mushroom-Beef-Spaghetti-Sauce_EXPS_SSCBZ18_33151_D09_08__3b-2.jpg"},{"post_title":"Spaghetti & Meatball 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Spaghetti with Cream of Mushroom Soup","datePublished":"2018-01-01","dateModified":"2024-09-11","prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Baked-Spaghetti-with-Cream-of-Mushroom-Soup_EXPS_TOH24_1081_RuthieDarling_9.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Being cheesy is a good thing when you're talking about baked spaghetti with cream of mushroom soup. It's cozy, cheesy and promises lots of leftovers.","recipeIngredient":["1 cup chopped onion","1 cup chopped green pepper","1 tablespoon butter","1 can (28 ounces) diced tomatoes, undrained","1 can (4 ounces) mushroom stems and pieces, drained","1 can (2-1\/4 ounces) sliced ripe olives, drained","2 teaspoons dried oregano","1 pound ground beef, browned and drained, optional","12 ounces spaghetti, cooked and drained","2 cups shredded cheddar cheese","1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted","1\/4 cup water","1\/4 cup grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the veggies","text":"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."},{"@type":"HowToStep","name":"Create your veggie and pasta layers","text":"Place half of the spaghetti in a greased 13x9-inch baking dish. Layer this with half of the vegetable mixture and 1 cup of the cheddar cheese. Repeat this step and make layers."},{"@type":"HowToStep","name":"Bake the casserole","text":"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\u00b0F until heated through, for about 30 to 35 minutes."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 239 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"25mg cholesterol","sodiumContent":"500mg sodium","carbohydrateContent":"30g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":140,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Medic716"},"reviewBody":"<p>Came across this while scrolling and had to make.  Loved this. Easy, quick and very flavorful.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"luvbugsmama"},"reviewBody":"I usually try to make a recipe once the correct way and then make changes on the second time.  But for our maiden voyage tonight, my whole family liked this a lot and they didn't think we needed to do anything differently in the future.  As someone else wrote, it seems a nice way to serve spaghetti to switch things up a bit.  Very nice!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"William035"},"reviewBody":"<p>I made this for Sunday dinner and it turned out great. The highest praise I can give it is the fact that I've been asked to add it to the dinner rotation.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tja962"},"reviewBody":"<p>I have made this several times through the years. Just made it again today. As always, it was amazing!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eileenvmh"},"reviewBody":"We thought this recipe was rather bland. The sauce was overpowered by the pasta. If I make it again I would add more cheese, tomato\/spaghetti sauce and less pasta.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jim188"},"reviewBody":"<p>I am astonished in a good way! I saved this recipe to make \"someday\" and tonight was the night. I will say the process was time consuming but that works for me as I find cooking to be a great stress reliever. I didn't add any meat or Parmesan, and instead of plain water I used some of the bring from the mushrooms and olives with the soup. I also used spelt spaghetti which I love. This turned out so well! Thank you Ruth for a wonderful unexpected recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jean515"},"reviewBody":"<p>This is one of my favorite dishes that I make for the week and don't get tired of it by the end of the week.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ralphhenry45"},"reviewBody":"I first made this spaghetti recipe when it came out in my first Taste Recipes magazine. It became a favorite, and years later, it remains so. The taste is fresh and not overpowered by spaghetti sauce. It's a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebiGrossnickle"},"reviewBody":"I found this recipe when I ordered my first Taste of home recipe file. It is easy  , filling and we love the taste. This has been a family favorite for years.  It is just now just my husband and I now and I have found to with freeze well in foil baking dishes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"55donovan"},"reviewBody":"This recipe brings such nostalgic memories. When my father came to visit over 20 yrs ago, we found this recipe and made it together. He loved it and it became one of my favorite recipes. My father has since passed away and I cant help but hold that memory dear when we cooked together. I have six children and it always provided a much loved dinner.   I saved that old torn out recipe from the magazine so I never lost it.  So happy to see it is still being printed. Never stop sharing this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolWelch9647"},"reviewBody":"I have made this dish for years.  I don\u2019t like olives so I leave them out.  I love this dish because it doesn\u2019t taste like spaghetti.  It\u2019s just plain good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"This recipe has been a family favorite ever since it first appeared in Taste Recipes in 1994! Now that it's just the two of us, I bake it in two 8x8-inch pans and freeze one to enjoy at a later date or share with a friend.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennie81"},"reviewBody":"This recipe is a family favorite (since it appeared in the Taste Recipes magazine back in the 90s) and my go to casserole for potluck dinners.  Many request the recipe.  Easy to prepare as you probably have all the ingredients on hand.  Thanks Ruth Koberna for this delicious recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"resalee"},"reviewBody":"A nice change from the usual spaghetti dinner.  I had fresh mushrooms that needed to be used so I chopped them up and put them in the onion and pepper saute.  My family really likes cheese so I doubled the amount of Parmesan on the top.  This will definitely go into the recipe rotation!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melissa_in_NJ"},"reviewBody":"<p>Makes a ton but it's extremely bland. Needs some spice or something. Absolutely no taste. Blah.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CoriFerguson"},"reviewBody":"This great recipe is a \"go to\" whenever we have company. I make it in the morning and put in the fridge until I'm ready to pop it in the oven. I can spend more time with my guests and less time fussing in the kitch. Its always a hit and often requested by return guests.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookincrites"},"reviewBody":"This recipe was really good.  I, however, put my on twist and substituted Italian sausage for ground beef. Made it taste even better!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ristiles"},"reviewBody":"I made this recipe when it was first published (1994?) and it has been a favorite since that time.  On occasion I have used rotini instead of spaghetti, especially when taking for something special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JesSel"},"reviewBody":"This is one of the most delicious dinners we have had.  It freezes well too. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"beshmn"},"reviewBody":"Good flavor, easy prep. Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TNbluffbaker"},"reviewBody":"This is a nice change from traditional spaghetti.  I left out the olives since my family doesn't like them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gremaux"},"reviewBody":"Very good.  Could use a little more spice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"1081","romance_copy_dek":"Being cheesy is a good thing when you're talking about baked spaghetti with cream of mushroom soup. 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