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Mushroom Casserole

This is an easy, adaptable mushroom casserole that works with a variety of mushrooms.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 414 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

SAUCE
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1 pint vegetable or beef stock (or mushroom stock if you have it)
  • 2 tablespoons mushroom powder (see below)
  • 1/4 to 1/2 cup half and half
CASSEROLE
  • 1 pound fresh mushrooms, chopped into small pieces
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 teaspoon dried sage
  • 12 ounces egg noodles, pre-cooked al dente
  • 5 ounces shredded cheese, any kind
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten, (optional)

Instructions

SAUCE
    Cup of Yum
  1. Make the sauce by mixing the flour and butter and cook, stirring often, over medium-low heat until the roux turns the color of peanut butter. Stir in the mushroom powder and then the stock, stirring so there are no lumps. Let this cook until it's a nice, Thanksgiving gravy-like consistency, then pour in as much half-and-half as you like, up to 1/2 cup. Bring this to a simmer, add salt to taste, then turn off the heat.
CASSEROLE
  1. Meanwhile, boil the egg noodles in salted water until they are soft but still underdone; they'll cook in the casserole later. Drain and set aside. Preheat the oven to 350°F.
  2. Heart a large pan over high heat. Add the mushrooms and shake the pan so they don't all stick instantly. Cook, stirring occasionally, until the mushrooms give up their water, about 5 minutes. Once the liquid has mostly boiled away, add the butter, onion and garlic and stir. Salt everything well. Brown everything, stirring once in a while. If you have browned, stuck-on bits in the pan, add a little water or stock and use a wooden spoon to scrape it up; added flavor.
  3. Mix the sauce with the mushroom mix and the noodles. Stir in the sage and the shredded cheese. If you're using the beaten eggs, stir them in, too. Pack the whole thing into a casserole dish, then top with the grated parmesan. Cover with foil and bake for 25 minutes, then uncover the pan and continue baking until the top browns a bit, maybe 15 more minutes.

Notes

  • If you want to add meat to this dish, add between 1/2 and 1 pound of the ground meat of your choice and brown it with the mushrooms, onions and garlic at the beginning. 
  • If you don't have mushroom powder, you can find dried mushrooms next to where the fresh mushrooms are sold. Grind them in a coffee grinder into a powder. 

Nutrition Information

Calories 414kcal (21%) Carbohydrates 42g (14%) Protein 18g (36%) Fat 20g (31%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 127mg (42%) Sodium 667mg (28%) Potassium 433mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 730IU (15%) Vitamin C 3mg (3%) Calcium 240mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 42g 14%
Protein 18g 36%
Fat 20g 31%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 127mg 42%
Sodium 667mg 28%
Potassium 433mg 9%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 730IU 15%
Vitamin C 3mg 3%
Calcium 240mg 24%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.