This time of year through the holiday season is when we have even more to do. Therefore, finding an easy and delicious dinner is especially important. This recipe for spaghetti with ground beef and cream of mushroom soup has lots of bubbling, hot cheesy goodness that even picky eaters will ask for seconds. This oven bake ground beef casserole also is delicately seasoned with basil, fennel seeds, salt, pepper, onions, and garlic. In this post, I’ll share how simple this quick and satisfying meal is to make along with some great tips.
**Disclaimer: This post contains referral/affiliate links. If you buy something at ButcherBox, Beauty Cooks Kisses may earn a commission. All opinions expressed are my own honest ones.**
Why This Spaghetti Casserole Makes Sense
Instead of regular ground beef, I use grass-fed beef. Not only is it healthier and more nutritious with considerable antioxidants from vitamin A and E, but also it is lower in fat and has more conjugated linoleic acid and five times the omega-3 fatty acids of typical grain-beef that you may be using. It also is lower in sodium.
Though the health benefits of grass-fed beef are important and worth considering, I think you save more money. The reason is because you don’t have all the fat that you normally drain off when browning the ground beef. If you don’t believe this, then compare for yourself to see the difference of all that fat you collect or also leave in even if you drain it that can raise your cholesterol. I am a #ButcherBoxPartner, but this is my honest opinion because their beef is quality from my experience that doesn’t even need drained and the only ground beef I’ll serve my family.
In addition, fennel seeds are also an ingredient. They lend wonderful subtle licorice like flavor to this ground beef casserole while contributing health benefits such as cancer-fighting components due to its anethole. Being an antimicrobial, it also can help with a gas problem and acidity in the digestive track because of anethole. Did you know that fennel seeds also can act as some diuretics that could speed up the metabolism for weight loss?
Furthermore, this quick beef pasta bake also is one meal that you can forget once you put the ingredients and send to the oven. This is handy when you’re in the midst of other chores like baking cookies or taking a break for some relaxing self care.
How else that you can save time when preparing this recipe is by peeling and chopping your onion and garlic ahead of time. Usually, I like to chop a large onion or two smaller ones and store in the refrigerator covered in a container so it is ready to cook for convenience. (A clean peanut butter jar makes an inexpensive storage container).
I hope that you give my spaghetti with ground beef and cream of mushroom soup a try. Please feel free to also share this recipe with your family and friends.
Cheesy Ground Beef Casserole with Mushroom Soup
1 lb. spaghetti, cooked, drained and rinsed
1 lb. ground beef
½ cups onion, finely chopped
2 cloves garlic, finely minced
3 tablespoons of olive oil
1 can (10 ½ oz.) undiluted cream of mushroom soup
1 can (10 ½ oz.) undiluted cream of tomato soup
1 soup can of water
1 teaspoon of salt
½ teaspoons of black pepper
2 teaspoons of dried basil
½ teaspoons of fennel seeds
1 cup of shredded Cheddar cheese
Brown the ground beef in the olive oil and drain off the excess fat.
At the same time, put on a pot to cook the spaghetti.
Add the chopped onion and garlic to the drained beef and continue frying until golden brown.
Stir in soups, water, basil, fennel, salt, and pepper.
Combine with the cooked meat mixture and cooked, drained spaghetti.
Transfer to a well-greased 3-quart casserole with a lid or a covered pot or a 9-x 13-baking dish that you cover with aluminum foil and top with the shredded cheese.
Cover and bake in a 350-degree oven for approximately one-half hour or until the cheese is hot and bubbly.
ENJOY!
This casserole recipe for spaghetti with ground beef and cream of mushroom soup is bubbling with hot cheesy goodness and is so very good that even picky eaters will ask for seconds.
Course:
Dinner, Entree, Main Dish
Cuisine:
American
Keyword:
cheesy ground beef casserole with mushroom soup, cheesy pasta casserole, easy pasta bake, ground beef casserole, spaghetti casserole
:
-
1
lb.
spaghetti
cooked, drained and rinsed -
1
lb.
ground beef -
½
cups
onion
finely chopped -
2
cloves
garlic
finely minced -
3
tablespoons
of olive oil -
1
can
10 ½ oz. undiluted cream of mushroom soup -
1
can
10 ½ oz. undiluted cream of tomato soup -
1
soup can of water -
1
teaspoon
of salt -
½
teaspoons
of black pepper -
2
teaspoons
of dried basil -
½
teaspoons
of fennel seeds -
1
cup
of shredded Cheddar cheese
-
Brown the ground beef in the olive oil and drain off the excess fat.
-
At the same time, put on a pot to cook the spaghetti.
-
Add the chopped onion and garlic to the drained beef and continue frying until golden brown.
-
Stir in soups, water, basil, fennel, salt, and pepper.
-
Combine with the cooked meat mixture and cooked, drained spaghetti.
-
Transfer to a well-greased 3-quart casserole with a lid or a covered pot or a 9-x 13-baking dish that you cover with aluminum foil and top with the shredded cheese.
-
Cover and bake in a 350-degree oven for approximately one-half hour or until the cheese is hot and bubbly.
-
ENJOY!
Another sensational recipe that I make that uses ground beef that is similar with cream of mushroom and tomato soup, but is so different is Irish spaghetti. Check out the recipe because it should not be missed. In fact, you also should try my Mexican spaghetti that has cream of mushroom soup, black beans and cheese because it is also yummy!
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
