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Cremini Mushroom Baked Spaghetti

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

  1. Preheat your oven to 375 degrees F.
  2. Boil the spaghetti according to package directions. Drain and set aside.

  3. 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. 

  4. 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.
  5. Add mixture to a 9x13 baking dish. Top with the breadcrumbs and parmesan cheese.
  6. Bake for 30 minutes, or until bubbly.