Cream of Mushroom Casserole

Total Time:
40 min
15 min
25 min

4 servings

  • 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

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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    71 Reviews
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    Bland and colorless for what I spent on the ingredients. Not what I'd call a healthy dish, either.
    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.
    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?
    So easy and so tasty! Several folks asked for the recipe after I served this up for a dinner with friends.
    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 :
    The whole family loved it.
    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.
    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!
    This recipe is so very tasty and looks impressive when served!
    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!
    Easy & delicious! My family loved every single bite!!!!!!!
    If you like mushrooms you'll love this dish! I added some diced chicken with smoked paprika and it turned out delicious.
    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!
    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 !!!!
    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.
    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 really tops off the dish perfectly. Thanks, Rachel!
    Outstanding! But I doubled the sauce. Huge hit, even with the children.
    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.
    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.
    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.
    Easy, creamy, and delicious. The Gruyere cheese makes this recipe a crowd pleaser!
    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.
    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.
    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.....
    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.
    It was easy and delicious!
    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.
    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.
    Very good and easy! Would make a great dish to serve to company. Enjoyed finishing the wine with dinner.
    Not only is this dish super easy, it's amazingly yummy too!!
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