- 1 can cream of mushroom soup
- 1 cup peas
- 1 cup mushrooms
- 1 pound linguine pasta
- 1 cup mozzarella cheese
|Calories580Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Melissa a month ago
Very easy & very tasty. The family loved it, will definitely make it again. Make sure you add milk to the can of soup after you empty it into the recipe, this way it won’t be dry.
Kara Lim-Casiello 3 months ago
It was not creamy enough, probably needed to more mushroom soup
Sonia Perez 3 months ago
Not good. Nobody at my house( me included) liked it
Adultingn00b 4 months ago
30 minutes in the oven is a little too much. The noodles on the top came out a bit over cooked. I added a little more cheese on the top before baking it and that was a delight. My only complaint is that 30 minutes in the oven is too much.
Rahanna Johnson 5 months ago
awesome recipe. quick and easy!!
CASEY 5 months ago
Awesome yummy, i’m get ready put in the oven and tasted about an hour from now bye
Zachary Smith 5 months ago
Simple and good. I will make it again. I'll play with some more spices.
Dietrich Cusseaux 5 months ago
The recipe turned out great; followed the tip of adding milk courtesy of Mrs Bethel (thanks!). My family had no leftovers.
Amber Bethel a year ago
It came out amazing!! Doubled the recipe, did 2 cans of cream of mushroom, 1 can peas, filled up one of the empty cans of cream of mushroom with milk and poured it in so it wouldn’t get dry - and it worked! I didn’t mix the mozzarella cheese in either, i sprinkled it on top and it just made it so much better! Highly would recommend this and just added it to my recipe booklet!
. 2 years ago
Tastes like dry pasta and peas... I might have baked it to long, but next time I am going to try with more cream of mushroom.