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One-Dish Beef and Mushroom Skillet Dinner

One-Dish Beef and Mushroom Skillet Dinner

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Campbell's Kitchen

It's so easy to dish up a great dinner with this simple, one-skillet recipe that combines seasoned ground beef, pasta and vegetables.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet


  1. Cook the beef, onion and garlic in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate the meat. Pour off any fat.
  2. Stir the soup, broth, thyme, tomatoes and zucchini in the skillet. Heat to a boil. Stir in the pasta. Reduce the heat to low and cook for 15 minutes or until the pasta is tender.
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Was o.k, but I did not have zucchini- but I did use fresh mushrooms. I tasted it BEFORE I added the diced tomatoes and it was fine, but when I added the tomatoes it was not. so next time I will not add the canned tomatoes.

Stacia Mattan

A very pleasing weeknight supper. I used Penne because I had it on hand and also spicy Rotel tomatoes. I added Parmesan at the end, and I think that really improved the taste.


Just a point about the comment on not adding tomatoes...drain them first and get rid of the overtly tomato flavor/acid...that is true for just about all pasta dishes if you do not use fresh tomatoes. I also agree that fresh mushrooms add a subtle zesty quality.