Creamy Mushroom & Broccoli Spaghetti Casserole.
Baked Brown Rice Spaghetti With Campbell’s Soup, Broccoli, Mushrooms & Smoked Gouda Cheese.
This spaghetti casserole is the perfect comfort food. The dish is warm and creamy and the Gouda adds an extra burst of smokiness that brings out all the different components of the casserole. It’s perfect for a chilly fall evening!
- 1 lb. brown rice spaghetti (or whole wheat spaghetti)
- 1 can Campbell’s condensed cream of mushroom soup
- 1 can Campbell’s condensed cream of broccoli soup
- 1 1/2 cups baby portobello mushrooms, sliced
- 1 1/2 cups broccoli, chopped
- 1/3 cup grated smoked Gouda cheese
- 2 tbsp olive oil
- salt/black pepper
In a large pan, heat the olive oil on medium/high heat and add in the broccoli and mushrooms. Cook for about 10-12 minutes, until the broccoli and mushrooms have softened, and then stir in both cans of the condensed soup. Season with a dash of salt and black pepper.
In a large pot, cook the spaghetti as directed on the box and drain all excess water. Put the drained spaghetti back into the large pan and then pour the broccoli and mushroom mixture into the pot with the spaghetti, stirring well to combine all of the ingredients. Pour the mixture into a baking dish and top with the smoked Gouda cheese. bake in a 375 degree oven for about 15 minutes or until the Gouda has melted.