Wednesday, May 22, 2013

Mushroom Fettuccine Bake


Mushroom Fettuccine Bake - Easy Life Meal & Party Planning
Serves 8 
I love this comfort meal chocked full of portobellos, hamburger, three types of cheese and fettuccine noodles. Who can resist!
I have been making this recipe for years and it is one of our family's favorites. It makes a large pan and if we ever have leftovers then I freeze it to pull out on busy days. It does very well frozen, you can't even tell a difference. P.S. I usually make two separate casserole one without mushrooms and one with mushrooms due to one picky eater in the family.


Mushroom Fettuccine Bake
1 pounds ground beef
1-24 ounce jar Spaghetti sauce
1 cup grated Cheddar Cheese
1 1/2 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1 1/2 teaspoons Italian seasoning
1/2 pound Fettuccine noodles
2 Portobello Caps, diced (optional or use any desired mushroom)

Directions
Heat oven to 350 degrees F.
Cook Fettuccine noodles until firm but not hard.
Brown ground beef and drain.
In a large bowl mix noodles, ground beef, mushrooms, cheddar cheese,seasoning and Spaghetti sauce.  
Place in a large casserole dish.
Sprinkle Parmesan Cheese on top of beef mixture and then top with Mozzarella Cheese.
Bake for 45 minutes.

Authored by +Terri Henkels   

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