Cream of Mushroom Casserole

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cream of Mushroom Sauce:
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 12 button mushrooms, brushed off with damp towel and chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk or cream
  • 1/8 teaspoon nutmeg, freshly grated or ground
  • Salt and pepper
  • Casserole:
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 shallot, thinly sliced
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
  • 1 tablespoon fresh thyme, 4 sprigs, finely chopped
  • Salt and pepper
  • 1/3 cup dry white wine, eyeball it or, more stock
  • 1 pound extra-wide egg noodles
  • Butter
  • 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
  • 3 tablespoons chives, 12 to 15 blades, chopped
Directions

Bring a large pot of water to a boil for the egg noodles.

Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.

Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.

Preheat broiler to high.

While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.

Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.


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4.3 71
Bland and colorless for what I spent on the ingredients. Not what I'd call a healthy dish, either. item not reviewed by moderator and published
A co-worker of mine made this and a meaty lasagna for work. I am no vegetarian but this was fantastic and by far surpassed it's meaty contender. item not reviewed by moderator and published
Sorry, but I followed the recipe to the letter, and it was terribly bland. Expensive, to boot. Who knew that heavy cream, white wine, three kinds of mushrooms, not to mention the swiss, and all the rest of the ingredients could be so boring. We doctored it up as best we could, but we will not make this one again. What did I do wrong? item not reviewed by moderator and published
So easy and so tasty! Several folks asked for the recipe after I served this up for a dinner with friends. item not reviewed by moderator and published
I love this dish! I am a vegetarian and my husband isn't, so it was perfect for me because I was able to make this as well as a chicken casserole for him and use much of the same ingredients. I will be making this many times in the future : item not reviewed by moderator and published
The whole family loved it. item not reviewed by moderator and published
My casserole was not dry as the other reviewers have complained. It had great flavor. I couldn't find wild mushrooms, so I just used some baby bellas instead. Also, I was a little worried about the Emmentaler cheese. I tried a bite while I was shredding it and it was very odd flavor, however it was quite tasty once it was melted on the top. I chose the Emmentaler instead of the Gruyere because it was half the price. Now that I have made this dish once, I would be willing to spend a little extra and try the Gruyere too. It was a great vegetarian dish. item not reviewed by moderator and published
I don't know what made me try this, because I do NOT like mushrooms, but I did and it was great! I added some diced chicken to the mushroom saute and it was yum-o! item not reviewed by moderator and published
This recipe is so very tasty and looks impressive when served! item not reviewed by moderator and published
so this was the perfect dish for me. you must *love* mushrooms and gruyere cheese. both are such strong flavors, and i believe my boyfriend didn't enjoy it as much as i did for that very reason. for those that said to use less noodles.. i think there may be a typo in the recipe where it says to use one pound of noodles, as most (if not all), bags i came across were 12 oz. (that is all i used) delicious! item not reviewed by moderator and published
Easy & delicious! My family loved every single bite!!!!!!! item not reviewed by moderator and published
If you like mushrooms you'll love this dish! I added some diced chicken with smoked paprika and it turned out delicious. item not reviewed by moderator and published
We tried this recipe to come up with something new to use mushrooms in. Instead of wine, I just used more chicken stock, and we used a mix of Irish cheddar and Irish Gouda for our cheese. It turned out great and is now one of our family favorites! It's a great go to meal on a cold day! item not reviewed by moderator and published
My husband and myself couldn't get enough of this. Good thing I only made enough for the two of us with no leftovers, or he'd have eaten that at the same sitting! YUM !!!! item not reviewed by moderator and published
LOVED this. I added some more flour to the sauce to thicken more, and mixed some cheese in with the noodles, mushrooms and sauce - awesome!! I had considered adding chopped cooked chicken, but am glad I decided against it - it didn't need it! I will definitely fix this again. I think it will reheat well, too. item not reviewed by moderator and published
This was one of the first Rachel recipes I tried and it was absolutely delicious. Everyone had seconds (and some thirds!) I only ended up using half of the wild mushrooms because there were just so many! I would definitely NOT substitute anything else for the Gruyere cheese...it really tops off the dish perfectly. Thanks, Rachel! item not reviewed by moderator and published
Outstanding! But I doubled the sauce. Huge hit, even with the children. item not reviewed by moderator and published
Took me longer than 30 minutes but it was well worth it. The only difference with mine was pepperjack cheese on top. Very simple to prepare and will probably have this as a dish for our next dinner party. item not reviewed by moderator and published
Unfortunately, this came out terribly bland, even though I followed the recipe perfectly. I was a bit skeptical when I saw the recipe made on the telly, but thought I'd give it a try, considering my husband's and my love of mushrooms. I don't think I'll be making this again...ever. item not reviewed by moderator and published
I thought it turned out pretty good. I used Italian and Swiss cheese and skim milk instead of the cream. I also put a little Swiss cheese in the mushroom sauce, it turned out very good, my guy loved it! Did not miss the meat at all. item not reviewed by moderator and published
Easy, creamy, and delicious. The Gruyere cheese makes this recipe a crowd pleaser! item not reviewed by moderator and published
I enjoy making this time and time again. I use it over rice as a side dish or add store bought roasted chicken to make a meal with a salad. item not reviewed by moderator and published
This recipe is really good and not hard to cook. I always cook some chicken chunks before the other ingredients to add into the casserole to give it some protein. Relatively easy is way better than using the canned cream of mushroom soup for the casserole. item not reviewed by moderator and published
We tried this for dinner last night and it received mixed reviews. I really liked it, but I absolutely LOVE mushrooms!! I broiled a couple of boneless chicken breasts, sliced them thinly and added to the creamy sauce because my husband has to have some meat in everything. After doing that, he is the one who said, "It's pretty good....if you're a Hobbit." Apparently Hobbits really like their mushrooms. Anyway, he didn't care for it much at all but I liked it....hence the three stars. Also, I only used half the amount of pasta called for and it was still way more than enough for four people. Could this possibly be a typo? Just curious..... item not reviewed by moderator and published
Delicious recipe and can be used as a main dish or side dish. A little more time consuming to make than 30 minutes, but not bad. I halfed the amount of cheese and it was still great. item not reviewed by moderator and published
It was easy and delicious! item not reviewed by moderator and published
I thought this was a very easy recipe and very flavorful, my 10-month-old son even liked it. I am adding this to my recipe list and will definitely cook this again. item not reviewed by moderator and published
This is a great recipe for a LARGE amount of cheesy, creamy, mushroomy comfort food! I was surprised by how much this recipe actually does make - it's a lot more than I expected! The taste really is homemade - the mushroom soup taste with the fresh cream - yum! I think the taste is 5-star but gave it just four for a couple of reasons: it always seems to take a long time to prep ALL of those mushrooms, and this uses MANY dishes, boards, utensils, etc. I actually make this in two casserole dishes, so that I have one to simply reheat from the fridge. item not reviewed by moderator and published
Very good and easy! Would make a great dish to serve to company. Enjoyed finishing the wine with dinner. item not reviewed by moderator and published
Not only is this dish super easy, it's amazingly yummy too!! item not reviewed by moderator and published
All my vegetarian friends and I love this recipe. You really must love mushrooms and cheese!!! item not reviewed by moderator and published
this is a great dish it's very easy and then when my mother ask me to make some for her I thought I had egg noodles but didn't so I used penne pasta instead and it was just as good if not better than I made it for my friends while I was on vacation and we had some left over roasted chicken and added that and boy did that taste really great every one loved it so thank you Rachel Rey for the great recipes I love your shows. item not reviewed by moderator and published
Mushrooms are my favorite food group! This recipe made enough for two square casserole dishes and there were no leftovers! Yum! item not reviewed by moderator and published
This was so easy to make and had the biggest flavor! A true hit in my home. I definately will be making this on a regular basis. item not reviewed by moderator and published
I'm a WW member and modified this recipe by using butter and olive oil sprays instead of olive oil and butter and fat free half and half instead of cream. I also used fat free mozzarella cheese. It still tasted good to me. The wild mushrooms are a must. Thanks Rachel because I will continue to make this one. item not reviewed by moderator and published
This was a very hearty meal. I used whole wheat egg noodles, added some garlic to my sauce and a dash of lemon pepper seasoning ? this really perked up the flavor! I only used 2 types of mushrooms as that?s all my supermarket had that day. We all loved it and the leftovers made a nice side dish. I can?t wait to try this in different variations as Rachel mentioned during the show i.e. chicken instead of mushrooms or along with the mushrooms. Try it! item not reviewed by moderator and published
This was the best mushroom dish I have ever had! Easy to make, easy to alter (different types of mushrooms) and enjoyable to smell as it all comes together! My husband couldn't get enough of it! I won't use canned cream of mushroom soup anymore because now we have "the secret." item not reviewed by moderator and published
It took me closer to one hour to make this dish - don't know why...it is an easy recipe. Needs more of seasoning for my taste, but will deal with that at a later date. The melted cheese (I used Baby Swiss) gave it a nice kick. Since I love mushrooms, I used more mushrooms than the recipie called for and added some morels to the ports and woodears. item not reviewed by moderator and published
This easy and fun to prepare dish was absolutely delicious and will be a family favorite. I used reconsituted dried porcini mushrooms and substituted the water used in soaking for the wine. If you love mushrooms, you'll love this one! Kate item not reviewed by moderator and published
Easy to prepare & tasted great! item not reviewed by moderator and published
If you like mushrooms, this is a very good dish. Creamy and cheesy, it's not for dieters. Nonetheless, still worth a try. The wild mushrooms are the key! item not reviewed by moderator and published
I made this recipe but used less than half of the noodles Rachael did. It was fantastic. I filed it away and will make it again and again. item not reviewed by moderator and published
This recipe is fantastic because you can tell that it is not a casserole made from a can of soup. item not reviewed by moderator and published
I loved the recipe but I think it needs more sauce or less noodles. I can't wait to make it again. item not reviewed by moderator and published
I made this for my husband who has to watch his fat intake, and this is a wonderful recipe.It's creamy and good enough for a quick delicious dinner. My man loved it! item not reviewed by moderator and published
it was very good but too much mushroom, maybe missing something like meat,carrots to go with mushrooms and noodles. item not reviewed by moderator and published
You have to realllly like mushrooms for this one, I mean really. item not reviewed by moderator and published
There was too much cheese on the top of the cassorole. ~Noelle Bruce item not reviewed by moderator and published
This was tasty, but as with other casseroles from Rachael, I found it to be a bit on the dry side for my taste. I will make it again with a little variation. item not reviewed by moderator and published
This casserole is sooo good and easy! I will definitely make this recipe often! item not reviewed by moderator and published
Super easy meal item not reviewed by moderator and published
This was excellent! Our family favorites include anything with mushrooms and cheese and this recipe fits the bill. We will be making this many more times in the future item not reviewed by moderator and published
very good. maakes a bit too much food item not reviewed by moderator and published
My dad watched Rachel make this and, while visiting, he asked me to make it as he has limited sight. We served it at a dinner party and it was loved by all. This recipe is definitely a keeper. Ignore the negative reviews (I was only slightly concerned by them) and go for it. It's also fun because you can play with it by changing the mushroom combination, the cheese, etc. Great job Rachel! item not reviewed by moderator and published
I made this for 9 people and it was wonderful! I had to double the recipe, but it was great! I used Pepper Jack and Mozz. cheese on top instead and it came out great! item not reviewed by moderator and published
The first time I made this was for company. It was fast and easy and even better it tasted great! item not reviewed by moderator and published
My family and I really enjoyed this recipe. It was well worth the number of ingredients. I would consider adding grilled chicken on top if you want something with meat item not reviewed by moderator and published
I made this casserole last night and it was flavorful and delish. I will make this again for sure. item not reviewed by moderator and published
The sauce was just great and I liked the variety of mushroom used. I found it easy and it tasted great the following day. item not reviewed by moderator and published
My husband can't have dairy, so I substituted soymilk for all of the dairy and it turned out great! I also used bowtie pasta to make it interesting for my young son. Wonderful side dish to a meal and the leftovers were fantastic. item not reviewed by moderator and published
I followed directions and I was not impressed with this dish. I will say, however, that the cheese tasted good as I accidently overcooked it and it browned too much. item not reviewed by moderator and published
A little confusing the first time but overall a very good casserole. item not reviewed by moderator and published
I made this Casserole for my family (including a 15 year old!) and it was loved by all! Absolutely well worth the extra steps to make your own cream of mushroom sauce/soup! This is a too easy and wonderful not to add to your "regulars" meals! Enjoy! item not reviewed by moderator and published
I love casseroles. This dish had such a complexity & depth of flavors, as well as versatile! So far I prepared this dish 4 times. All 4 times, I used RR's COMPLETE recipe w/exceptions where I added OR substituted ingredients. NO subtractions! 1st time, as RR's & I used the Gruyere. Yum! 2nd time, I used the Swiss Emmentaler cheese & did add xtra cheese to the filling. Yum__O! 3rd time - I added ricotta & spinach to RR's filling. Yum_____O! 4th time, again used RR's 'basic' recipe, I added stewing beef, substituted my HM beef stock (for Cx), substituted red for the white wine, added sour cream to the filling (No SC - substitute yogurt; cream cheese - possibility??!!), topped it off with Gruyere for a very rich, deep flavored & elegant 'Baked Stroganoff'. YUM_____________O! NEXT time I make it, I'm going to try adding green beans to RR's 'basic' recipe to replace the typical 'Green Bean Casserole' served for the holidays. Who knows what will be after that? ;) item not reviewed by moderator and published
This was very dry and very bland. We were all very disappointed in this dish. Sorry Rachel! item not reviewed by moderator and published
Don't let the simplicity of preparation fool you. This dish is incredibly awesome and VERY easy to make. I am very inexperienced in the kitchen and I managed to make it very easily. item not reviewed by moderator and published
This was a good dish. If you love mushrooms this is for you. We thought all the mushrooms in the recipe made it a bit stromg. My husband thought it might be better with some chicken or beef in the mix. Overall it was good not the best. item not reviewed by moderator and published
This was great and easy to make. It is wonderful for a winter day! item not reviewed by moderator and published
Thanks so much Rachel! This is not only an easy and quick dinner, but it also tastes great! My family loved it and we had enough left over to have it with chicken as a side dish the next night. I will definitely make this one again. item not reviewed by moderator and published
Besides loving egg noodles and mushrooms, I added leftover chicken to the mushroom sauce, AWESOME! I'd give it a 10 if I could, comfort food for sure! Rachael, you've done it again. Delicious! item not reviewed by moderator and published
Not only is this aromatic, but it also makes a lot!!! I used whole wheat noodles and mozz cheese...I had to add some salt at the end; I added some red pepper for Kick! Be ready to feed an army with this; my hubby loved it; adding chicken tenders seasoned with Italian seasoning made enough meals for 8! I only used 12 oz. of noodles; beware because this is comforting and filling...thanks again to Ray! item not reviewed by moderator and published

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Fall Weeknight Dinners