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    Home » Recipes » Pasta » Mushroom Fettuccine Bake

    June 20, 2013

    Mushroom Fettuccine Bake

     photo SRSLogo_zps192da428.png

    At the end of last month I decided to sign up for Hungry Little Girl's Surprise Recipe Swap. On the first of every month we are matched up with another blogger, pick a recipe of their's to make, and post the recipe and a review on the 20th of the month. I have done recipe swaps in the past, but they were always with bloggers I already follow. This is a chance to get to know new bloggers and new recipes!

    This month I was matched up with Easy Life Meal and Party Planning , and yes, they are a blog I didn't know. I looked around their blog ( it's run by two ladies) and finally decided to make their Mushroom Fettuccine Bake. < Check out their recipe here.  I changed the recipe just a little by increasing some of the ingredients. Basically, I was trying to hide the mushrooms from my almost 4 year old who WILL NOT eat them. It didn't work.

     photo MushroomFettuccineBake_zpsdcc7598a.jpg

    This is only half the pan, my husband cut into it before I could take a picture. 

    Mushroom Fettuccine Bake

    1 pound fettuccine

    1.5  pounds lean ground beef

    2 portobello mushroom caps, diced fine

    ¾ cup shredded sharp cheddar

    ½ cup shredded mild cheddar ( you can use all sharp or all mild, I just wanted to use up one of my packages of cheese!)

    ½ cup shredded Parmesan cheese

    2 cups shredded mozzarella cheese

    1 ½ teaspoons Italian seasoning

    24 ounce jar spaghetti sauce ( if you increase the recipe like I did, you might want to use more sauce)

    Cook fettuccine noodles for two minutes less than package directions. Brown ground beef and drain. Preheat oven to 350*F.

    In a large bowl, combine noodles, ground beef, mushrooms, cheddar cheese, seasoning and spaghetti sauce. Place in a 9X13 baking dish ( or a large casserole dish), top with the Parmesan cheese and then the Mozzarella cheese. Bake for 25 minutes, uncovered.

     photo PlatedMushroomFettuccineBake_zps0a2280cb.jpg

    I thought it was good, my husband suggested that if I make it again I add Ricotta cheese, which would make it more like a lasange. I think I might like to try it without increasing the ingredients, to see how it is with more of the mushroom taste.

    If you would like to sign up for the Surprise Recipe Swap, visit Hungry Little Girl here!

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    Comments

    1. CJ Huang says

      June 24, 2013 at 8:37 pm

      This bake looks tasty! Maybe try cutting up the mushrooms really small to hide from your daughter? It's what I sometimes do with ingredients I'm trying to hide. 🙂

      Reply
      • Bernadette says

        June 24, 2013 at 9:39 pm

        Tried that, she took one look at it and said "I don't like mushrooms!!" Sigh...

        Reply
    2. Anyonita says

      June 20, 2013 at 2:55 pm

      What a lovely blog! 🙂 That looks amazing!

      Reply
      • Bernadette says

        June 20, 2013 at 3:27 pm

        Thank you 🙂

        Reply
    3. juttaslenihan says

      June 20, 2013 at 1:34 pm

      Mmh this looks so comforting! I will make this on one of those cold night here in the Seattle area 🙂

      Reply
      • Bernadette says

        June 20, 2013 at 2:23 pm

        Isn't every night cold in Seattle? 😉

        Reply
    4. Easy Life Meal & Party Planning says

      June 20, 2013 at 12:25 pm

      We are glad you liked the Mushroom Fettuccine Bake! Thanks for trying it out! My husband doesn't like mushrooms so I usually split the recipe and make two pans - one with mushrooms and one without. Your site is very nice!

      Reply
      • Bernadette says

        June 20, 2013 at 12:50 pm

        I probably should have done that for my daughter, she's almost 4 and doesn't eat a lot of anything! Your site is nice, too!

        Reply
    5. JJ says

      June 20, 2013 at 11:02 am

      Looks good! Nice blog!

      Reply
      • Bernadette says

        June 20, 2013 at 12:50 pm

        Thanks!

        Reply

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