Beef Mushroom Spaghetti


This is a really easy dish for days when there is not much time to cook. It is also a great freezer meal that can just be got out & reheated when needed.

  • 1 lb Ground Beef
  • 1 Onion
  • 6-8 Mushrooms – sliced
  • 1 can Condensed Tomato Soup – undiluted
  • 1 can Condensed Cream of Mushroom Soup – undiluted
  • 1/4 cup Water
  • 7 oz Dried Spaghetti – cooked & drained

In a frying pan, cook the beef, onions & mushrooms over a medium heat until the beef is no longer pink; drain

Stir in the soups & water. Add the spaghetti & mix well

Place in a greased 8″ sqaure baking dish, cover & freeze for up to 3 months

To Bake: Thaw in refrigerator. Cover & bake at 350 degrees F for 35-40 minutes, or until heated through

Beef Mushroom Spaghetti

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Freezer Meals, Main Dishes and tagged , , , , , . Bookmark the permalink.

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