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Hi--
I made this for dinner last night. It is really good and quick and easy too! I had some fresh mushrooms left over from another recipe so I sauted them with the meat and onions....If you really like mushrooms, I would suggest adding some fresh ones too.
I didn't bother freezing this like the recipe suggests, but I made it up for our dinner that night....so I guess you could also freeze it if you don't want it that night and have it stored for another night.
Enjoy!
hugs,
peg
Beef Mushroom Spaghetti
From Quick Cooking
PREP 15 min.
COOK 35 min.
TOTAL 50 min.
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
In a skillet, cook beef and onion over medium heat until the meat is
no longer pink; drain. Stir in tomato sauce, soup and water. Add
spaghetti; mix well. Place in a greased 8-in. square baking dish.
Cover and freeze for up to 3 months. To bake: Thaw in the
refrigerator. Cover and bake at 350° for 35-40 minutes or until
heated through. Yield: 4 servings.
Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Beth Layman.