barely fit for human consumption. You'd be better off serving the ingredients individually - some soup, some pasta, a bit of cheese...
awesome new taste to spaghetti- just a few minor changes. 1.) be sure to generously season your meat. I used chopped onions, italian seasoning, red onions, red pepper, garlic salt, and s&p. 2.) I added a can of chopped tomatoes with green bell peppers to the meat as well. 3.) After I added the soups I added 1/2 cup water and 1/2 cup milk- reserving the last 1/2 cup of milk. 4.) with the last 1/2 cup of milk mix 2 lrg. eggs with 4 tbl. spoons of grated parmesan. 5.) to layer: I buttered the bottom of the casserole dish first. added the spag. 2nd, poured the egg mixture over just the noodles to form a bond- 3rd, layered graded cheddar cheese, then lastly topped with the meat mixture. I added mozzarella cheese to the very top. Anywho- the final product was thick and creamy, with extraordinary flavor. I was hesitant of the cream of mushroom soup- but it should stay for sure. Be brave and try a new flavor to a traditional dish! I served ours with home made garlic bread as well, we will be having this much more often- my husband and 2 yr. old daughter loved it.
I made this recipe last night and it was wonderful. I used all low fat ingredients such as low fat mushroom soup low fat hamburger and fat free cheese. I added a small amount of mozerella to the fat free cheese. Very tasty and plenty even after halfing the recipe. My husband who is a very picky eater just raved and raved. I will certainly make this dish many times. Elfarr
This is a great versatile recipe. I've made it a few different ways and this is how we like it. 4 servings: 7 oz spaghetti. 1/2 onion chopped; 1 green pepper chopped; 2 cloves garlic chopped; 1 pack fresh mushrooms chopped - sauté in olive or vegetable oil - season with salt pepper and Italian seasoning. 1 lb. (on the shy side) lean ground beef - browned seasoned with salt and pepper. Add 1 small jar of traditional spaghetti sauce 1 can cream of celery and 1 can cream of mushroom soup. Simmer for about 5 minutes. Add a handful of mozzarella and a few sprinkles of Parmesan cheese; re-season if necessary. Mix the sauce with the spaghetti and pour into a medium size lasagna dish. Lightly top with mozzarella and Parmesan and bake for 35 minutes at 350 degrees. Let sit for at least 5 minutes. This is a nice creamy change from traditional spaghetti...and it's not bland if you season the vegetables and the meat. You can also make this in advance and bake it later and it re-heats nicely...that's 5 stars in my book!
This is an excellant recipe....I did however add a few more seasonings like oregano basil pepper and sesoning salt...it needed a bit more flavor for my taste....my suggestion is to taste it as your cooking it and season it to your own taste..I also didn't have tomato soup so I used tomato sauce and it woked fine..but overall it is a wonderful addition to my most used recipes.
Easy to put together and delicious...a perfect weeknight meal! Also reheats great!
Simply delicious! I used sausages ham and some bacon instead of the ground beef mushrooms instead of green pepper and added milk and eggs instead of water. The outcome? Very cheesy creamy rich baked spaghetti!
Made this for the first time 2 weeks ago. It was a bit dry. So I modified it a bit. Use 2 cans of tomato sauce and for a thicker sauce use 1 cup of water. For a thinner sauce use the 1 and 1/2 cups. Add Salt and Pepper while meat and veggies are cooking. Dont put the cheese on until 5 minutes before cook time is over. And stir every now and then so the noodles on top wont dry out. Definetly better this time around!
this wasn't a family favorite my husband said he would prefer me to not make it again it just wasn't exciting...sorry
