Mushroom Fettuccine Bake

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.

Print Recipe

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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