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Rustic Beef & Mushroom Pasta

Image of prepared Rustic Beef & Mushroom Pasta made with lasagna noodles, steak, cremini mushrooms, Campbell's® Condensed French Onion Soup and thyme.
  • prep time: 15 min
  • total time: 35 min
  • serves: 6 people
  • calories: 335 1 serving

Imagine coming home to a delectable beef dinner ready to enjoy - no fuss, no rush, just pure, savory satisfaction. With a can of Campbell’s® Condensed French Onion Soup for instant long-simmered flavor, sirloin steak, broken lasagna noodles, and minimal prep, our Rustic Beef and Mushroom Pasta recipe turns any busy day into an effortless gourmet experience.


  • 9 lasagna noodles (about 8 ounces), broken into 2-inch irregular pieces
  • 1 1/2 pounds beef sirloin steak, cut into 1/4-inch-thick slices that are about 2 inches long
  • 3 tablespoons olive oil
  • 16 ounces cremini mushroom, thickly sliced
  • 1 1/3 cups water, divided
  • 1 yellow onion, peeled, quartered from stem to top, and thinly sliced
  • 2 large garlic cloves, finely chopped (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 1 can (10.5 ounces) Campbell’s® Condensed French Onion Soup
  • 3 sprigs fresh thyme leaves
  • 2 teaspoons finely grated orange zest (from 1 orange)
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley, for garnish


  • Tips

    • Serving Suggestion: This dish is delicious served with simple sides like steamed green beans dressed with olive oil and salt, a green salad, or crusty French bread to soak up the extra sauce.  
  • Step 1

    Bring a large pot of salted water to a boil over high heat. Turn the heat to low and cover the pot until you are ready to cook the pasta.

  • Step 2

    Meanwhile, sprinkle the beef with salt and pepper. Heat a large skillet or sauté pan over medium-high heat until hot. Add 2 tablespoons of the oil to the pan. Working in batches to avoid crowding the pan, add the beef and brown it for about 1 minute on each side.  Transfer to a plate.

  • Step 3

    With the pan still on medium-high heat, add 1/3 cup of the water. Stir with a silicone spatula to release the brown bits on the bottom. Add the mushrooms and 1 tablespoon of the oil. Cover the pan with a lid and cook for 5 minutes, or until most of the liquid in the pan evaporates. Remove the lid and stir the mushrooms for 2 minutes longer, or until they are golden.

  • Step 4

    Add the pasta and cook for 8-9 minutes, or until al dente. Drain in a colander.

  • Step 5

    Meanwhile, stir the onion and garlic into the mushrooms, cooking and stirring for 2 minutes. Add the Campbell’s® Condensed French Onion Soup, the remaining 1 cup water, the thyme sprigs, and tomato paste. Bring to a boil, adjust the heat to a simmer, and let the stew bubble for 5 minutes. Remove and discard the thyme sprigs.

  • Step 6

    Stir the beef, orange zest, and vinegar into the skillet. Add the pasta and parsley to the pan. Toss everything together and serve in shallow bowls. Sprinkle with parsley.

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Calories 335
Total Fat 11 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 52 mg
Sodium 413 mg
Total Carb 32 g
Dietary Fiber 2 g
Sugar 5 g
Protein 26 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 16 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.