Thank you Amy’s for sponsoring this post. #StartWithAmys this Soup Season.
A comforting baked spaghetti dish with a creamy mushroom sauce, loaded with savory fresh mushrooms and herbs, tender spaghetti noodles and topped with cheesy and crunchy panko breadcrumbs.
I love mushrooms every kind of way– sauteed, casseroled, in pasta sauces, salads, you name it. We grew up eating mushrooms all the time and I can still remember helping my mom make sauteed mushrooms as a side dish for our dinners. I think exposure to these types of foods, often, is the key to getting kids to like them!
Did you know that the mushrooms we eat are all of the same variety? The only difference between white button, portobello and cremini mushrooms is their age. White button mushrooms are the youngest while portobello mushrooms are the most mature. Cremini mushrooms are in between these two varieties. I’m a fan of cremini because of the brown color, firmer texture, and richer flavor. They tend to hold up better when sauteed and baked into dishes.
Today’s recipe for baked spaghetti is a special one, because it’s made easier with the use of Amy’s Cream of Mushroom soup! It’s a delicious, creamy blend of organic mushrooms and vegetables that’s delicious served by itself as a soup or used in your favorite casserole (like today!). It’s also semi-condensed, which is great for a casserole base as we’re going to add a splash of veggie broth to reconstitute.
I love Amy’s soups because they help make cooking meals at home a little easier. Amy’s chooses the best ingredients for each product, and use trustworthy ingredients like carrots, beans, flour and spices. They don’t use too many starches or thickeners because they rely on slow simmering to develop the creamy and thick texture of the soup.
Along with a couple cans of Amy’s cream of mushroom soup, this baked spaghetti dish comes together quickly. Simply boil your spaghetti noodles and combine with sauteed mushrooms, a handful of fresh herbs, salty white cheddar cheese and top with parmesan and panko breadcrumbs. A quick bake in the oven toasts the topping until golden brown. Perfect for any night of the week!
Here’s the recipe for Cremini Mushroom Baked Spaghetti:
Cremini Mushroom Baked Spaghetti
- 16 oz pkg spaghetti broken into thirds
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3 cups cremini mushrooms sliced
- ½ yellow onion diced
- 2 cans Amy’s Cream of Mushroom Soup
- 2 Tbsp fresh Italian parsley minced
- Salt + pepper to taste
- 2 cups rennet-free white cheddar shredded
- 1 cup vegetable broth
- ⅓ cup panko breadcrumbs
- ⅓ cup rennet-free grated parmesan
Preheat your oven to 375 degrees F.
Boil the spaghetti according to package directions. Drain and set aside.
Meanwhile, in a large saucepan, add the butter and olive oil over medium heat. Add the onions and cook for 2-3 minutes, until they soften. Add the mushrooms and saute for 5 more minutes, until the mushrooms have shrunk and released water. Drain the liquid and set aside.
To the cooked spaghetti noodles, add the two cans of cream of mushroom soup. Add the sauteed mushroom and onions, Italian parsley, salt and pepper, white cheddar cheese and vegetable broth. Stir to combine.
Add mixture to a 9x13 baking dish. Top with the breadcrumbs and parmesan cheese.
Bake for 30 minutes, or until bubbly.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.