It took me until adulthood to finally discover the joy of mushrooms. This baked spaghetti with cream of mushroom soup transforms a typical pasta dinner thanks to that earthy, umami flavor—and lots of cheese. While the dish does require a bit of prep (mostly in creating the different layers), the yield is plentiful so you’ll be ready to go for a dinner party or for weeknight leftovers.

Serve it alongside some baked Parmesan broccoli or a simple chopped salad.

Baked Spaghetti with Cream of Mushroom Soup Ingredients

• Onion: Use a yellow or sweet onion here. It’ll add sweetness and savoriness and cook well.
• Green pepper:  Green pepper, a little bitter and a little crunchy, adds a pop of color and a bit of balance.
• Diced tomatoes: The tomatoes cook down and provide moisture and acidity, harmonizing well with the other ingredients.
• Mushroom stems and pieces: These will be canned; if you’re using fresh, look for creminis, buttons or shiitakes. (If you use shiitakes, don’t include their stems because they can be woody.)
• Ripe olives: The briny olives cut through some of the creaminess and add an additional umami element.
• Dried oregano: Oregano, a staple in many pasta sauces, is aromatic and herbal to provide depth to the dish.
• Ground beef: While this is optional, beef adds a savory heartiness and extra protein.
• Spaghetti: You’ll want to cook your spaghetti before starting this recipe.
• Cheddar cheese: This melts for delightfully cheesy bites.
• Condensed cream of mushroom soup: You can use your preferred can. It will add instant creaminess with minimal effort.
• Parmesan cheese: This will be sprinkled on top before baking for a salty topping.

Taste of Home