Green Bean Spaghetti

Okay people, Fall is upon us and we love Fall! We just have a teeny tiny issue with the season that follows it, but the important thing is to live in the moment we are in and THAT moment is Fall.

This Spaghetti dish can be made at any time throughout the year, but we usually dream of fresh garden salads when it's hot and summery, and a little more comforting foods as the temperature drops a few degrees. So for us, this simple spaghetti wonder springs to mind as soon as the leaves start-a-changing.

This is a favorite standby recipe and if you have any sort of pantry, you usually have the ingredients on hand if you're in a pinch. It also makes for fantastic leftovers.


Green Bean Spaghetti

One Pound Hamburger cooked with One Small Onion
1/2 Pound Spaghetti al dente'
Two 14-Ounce Cans of French Style Green Beans, drained
One Cup Cheddar Cheese
28-Ounce Can Diced Tomatoes with juice
One 14-Ounce Can Cream of Mushroom Soup*
7-Ounce Can Mushrooms
Salt and Pepper to taste
Pinches of Basil, Thyme, and/or Oregano for flair

Mix all the ingredients together and pour in a 9x13 pan. Bake at 350 until heated all the way through.


That's it!

Simple and Stellar!

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*Special Note: If you do not wish to use Campbells Cream of Mushroom Soup due to the MSG content, we have an easy substitute.

One Tablespoon Salted Butter
One Tablespoon Flour
One Cup Milk
1/4 Teaspoon Dried Mustard
Salt and Pepper to taste
Can of Mushrooms

In a saucepan, melt the butter. Add flour and dried mustard and stir. Add milk and whisk until all three ingredients become one. Add mushrooms. Stir constantly until sauce thickens. Salt and pepper to taste.