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Cheesy Mushroom Spaghetti

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce


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This isn’t your typical spaghetti.

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce
This is luscious, like….crazy luscious.

Let me explain.

Think about eating a French Dip sandwich….dipped in au jus. Ok, now imagine that it was actually tossed with vermicelli pasta, sauteed mushrooms,  covered with a blanket of smooth provolone and horseradish cheddar sauce.

Oh my Lord – THIS is soooo good. 

Cabot, y’all have managed to get me to plan an entire meal around 1/2 of a block of damn cheese that I’ve been eyeing in the fridge for a few days. Ok, yes, leftovers also facilitated that happening.

And I’m SO glad that it happened. This is spaghetti taken to a brand new level. It’s EXTRA.

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This is definitely one of those dishes that slap you in the face at first bite, and it’s hard to stop eating it. The beauty of these type of dishes is how they’re created.

Leftovers + random ass idea = Beautiful food.

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It’s cheesy, hearty, mushroomy and you’ll be thinking about it the next day…

Here’s your printable-

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce

Ingredients

  • 1 can beef broth
  • 1 can golden mushroom soup
  • 1 cup water
  • Leftover roast beef -about a pound (or get some at your deli)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp pepper
  • 1 container mushrooms, washed and sliced
  • 1 lb. vermicelli, cooked and drained
  • 4 oz. Provolone cheese, shredded
  • 4 oz. Cabot Horseradish Cheddar, shredded
  • 1/4 stick Cabot Salted Butter
  • 1 tbsp all purpose flour
  • 2 tbsp water
  • 1 cup whole milk
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • Italian flat leaf parsley

Instructions

  • Preheat oven to 350 degrees.
  • Combine both soups and water in a mixing bowl; whisk to combine.
  • Stir in the rest of the ingredients and pour into a 9x11 baking dish.
  • To make the cheese sauce, melt butter over medium heat and add cheeses; stir to melt.
  • Whisk flour and water together and add to cheese; stir constantly until thickened.
  • Add milk and cayenne, whisk to combine until desired consistency; remove from heat.
  • Pour cheese sauce over pasta mixture and bake for 30 minutes, or until bubbly.
  • Garnish with parsley
  • [xyz-ihs snippet="Swoop"]
https://www.dixiechikcooks.com/french-dip-mushroom-spaghetti-with-horseradish-cheddar-sauce/

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3 Comments

  • Carolyn @ Cabot
    July 27, 2015 at 1:46 PM

    You combined all of my favorites…leftovers never looked so good!~Carolyn

  • Adam J. Holland
    July 24, 2015 at 4:30 PM

    This looks totally wonderful. Thank goodness we weren’t in a Cabot cheese #foodiefight, because this awesome dish would have totally kicked me in the gizzard.

  • Shea
    July 24, 2015 at 4:41 PM

    Thanks, Adam! Don’t even say gizzard…

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