Spaghetti With Beef and Mushroom Sauce

Easy sauce with cream of mushroom soup that was printed in the Sunset Magazine in the 1950's. Easy to make for a delicious dinner with salad and garlic bread.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1⁄2 cup  chopped onion
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can  sliced mushrooms, drained
• 1  teaspoon  dried Italian seasoning
• 1⁄4 teaspoon black pepper
• 12  ounces  dried spaghetti
•  grated parmesan cheese

Directions

1. In a large saucepan, cook the ground beef and onion until meat is brown and onion tender. Drain. Stir in mushroom soup, tomato sauce, mushrooms, Italian seasoning, and pepper. Bring to boiling: reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spagetti. Sprinkle with Parmesan cheese.