Beef Mushroom Spaghetti

1. 1

   In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat.

2. 2

   Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months.

3. 3

   To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350u00b0 for 35-40 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.