Reviewed: Jan. 20, 2008

It was good. My family enjoyed it. Didn't have mushrooms. Substituted red pepper for green pepper. It still turned out good!

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Crystal

Cooking Level: Expert

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Jan. 17, 2008

This was just ok. It seemed kind of dry to me, and the flavor just wasn't worth the work. My husband liked it, but my daughter who LOVES regular spaghetti didn't. The mushroom soup just kind of sat on top - I would recommend more water. I won't be making this again.

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Jennifer

Cooking Level: Expert

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Reviewed: Jan. 15, 2008

Excellent! I did not add tomatoes since I didn't have any on hand and I added a little extra water to soup. Also baked with foil on top to keep moisture in! Very very good!

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cookinfor6

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

It may be unfair to rate this 4 stars, and not 5, as I didn't realize until the very end that I only had Parmesan left. Still, the recipe turned out reasonably well. Bachelor friendly.

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 9, 2008

This recipe was just ok for me, but my family enjoyed it, so I'm giving it 4 stars.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jan. 5, 2008

Absolutely wonderful change from the regular spaghetti we usually eat. The entire family loved it. My husband was sad when the left overs were gone and asked to make it again soon. I didn't change anything. Thanks so much for this recipe.

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Jutta

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Dec. 28, 2007

This was very easy to put together with all the ingredients in my pantry. It was very good, cheesy and creamy. You really can't taste the cream of mushroom, leave it in to keep it from drying out. A keeper for make ahead weeknight meals.

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happygoluckymom

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Reviewed: Dec. 21, 2007

soooo good!!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Dec. 20, 2007

I have been making this recipe for years! I have not found a person yet who doesn't like it. DO NOT CHANGE A THING! (Except seasoning it to your liking, i.e., garlic powder, oregano, italian seasoning...) This is not your typical "spaghetti casserole" and it's not meant to be. If you want regular spaghetti then make regular spaghetti. It kills me when people alter everything about the recipe in their reviews. Then it becomes something totally different. Do not substitute the tomatoes for ready-made sauce. You'll lose the whole idea of the recipe! Yes, cream of mushroom soup! It will not be the same with out it. It kind of acts as a sealer to keep the noodles from drying out. Great with garlic bread and even better the next day!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 14, 2007

I found this recipe in my first issue of Taste of Home (1990's)and have loved it ever since. I make it a lot and it wouldn't be the same without the mushroom soup. When my son makes it, he mixes it all up together and bakes it.

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Martha

Cooking Level: Expert

Home Town: Opelika, Alabama, USA

Living In: Silverdale, Washington, USA

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Reviewed: Dec. 5, 2007

Really tasty simple recipe. Great way to stuff a bunch of vegetables into pasta for the toddler. I didn't even have spaghetti, just used egg noodles and some rotini I had leftover, worked fine. Could have used a bit more liquid somewhere, next time I'll follow other's suggestions and add an addtl can of tomatoes.

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charlie54933

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

This earned rave reviews from all. I left out the ground beef and the peppers, per our tastes, and also added a larger can of mushrooms. It was delicious and went together easily. I'll definitely be making this one again!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 6, 2007

I made this for dinner tonight....delicious. I also took the advice of others here and added 2 cans of dice tomatoes and 1 can of tomato paste. I also added extra green pepper and mushrooms. My family loved this...I plan on keeping this on file and will certainly make it again. Thanks so much for sharing!!

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Ally

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Perry, Michigan, USA

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Reviewed: Nov. 6, 2007

Loved it! My fiance thought it tasted very good. It is a different twist on baked spaghetti. The next time I bake this though I will add an extra can of cream os mushroom soup and some garlic in the meat mixture for some extra flavor. It is definitely a dish that I will be making again!

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Kandi

Cooking Level: Intermediate

Home Town: Edenton, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 14, 2007

I was pleasantly surprised with this recipe. I was worried about it being too dry, so I added more water to the soup than the recipe called for and that seemed perfect. Even the leftovers we not too dry. This will be great to experiment with ingredients on hand.

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Andrea Tucker

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Pasco, Washington, USA

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Reviewed: Oct. 7, 2007

We really liked this. The only thing was that it is pasta heavy. Next time I will either double the meat mixture and use 16 oz. of pasta or make as recipe says with only 8 oz. And I only had 14.5 oz of diced tomatoes not 16 oz can. Is there such a thing? Dont let the soup scare you. It adds a great flavor and creaminess. There isn't any tomato sauce in this recipe so it is really needed. My husband was pleasantly surprised with this and I will make it again.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 2, 2007

I have made this several times and it is always a hit with husband and kids (4 & 1). I have made it as written as well as making changes/additions for what I have on hand (red pepper, garlic, basil). It's an easy recipe to change for personal taste and I usually have the ingredients (no extra grocery shopping). I would not omit the mushroom soup as it adds a nice creaminess. The tomato mixture does not drown the pasta which is our preference and the leftovers are good. An easy weekday recipe which I make on a regular basis.

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BW33

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

I thought it was good. I thought it would be horrible because there is basically no spices in this recipe, but it really wasn't too bad. Good for a quick weeknight meal.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 11, 2007

I did not care for this.

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Bella

Cooking Level: Intermediate

Home Town: Sheldon, Iowa, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 8, 2007

This was a big hit at my house. I didn't have mushrooms so I left them out and I also added another can of cream of mushroom soup. I mixed all the ingredients together like some suggested and it turned out perfect. Leftovers were not a problem, because there were none:) Will certainly use this recipe again!

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