This is a recipe that I got from my sister that was for Chicken Tetrazinni, but I just took out the chicken and added mushrooms.
It's really easy and comes together very quickly.
Here's what you need:
1 small onion, chopped
2-3 small zuchinni, halved and sliced
4-6 large mushrooms, sliced
Saute in skillet with olive oil and salt and pepper until tender
12 oz. spaghetti
2 cans cream of mushroom soup
1 cup milk
1/2 c. parmesan cheese
1/2 c. sour cream
1 tsp. seasoned salt
Garlic powder, if desired.
This is the order I do it:
Put the water on to boil. Slice up vegetables and get them saute-ing in the skillet. Put in spaghetti noodles to boiling water. While both of those cook, mix together the sauce. Here's what you end up with:
When your noodles are done, drain them and then combine with vegetables and sauce (I had to do this in a very large plastic bowl!) and then put in 9X13 and top with a little more parmesan cheese.
Bake at 375* for 25 minutes covered with foil, remove foil and cook for 5 more minutes. Enjoy!