Best 2 Cream Of Mushroom Casserole By Rachael Ray Recipes

"Cream of Mushroom Casserole by Rachael Ray" promises a culinary delight that combines the warmth and comfort of classic flavors with a touch of modern culinary finesse. Indulge in a creamy and savory journey with this recipe, where tender mushrooms, enveloped in a rich and velvety sauce, take center stage. The aroma of sautéed mushrooms filled with earthiness will fill your kitchen and entice your taste buds. Paired with the creamy sauce, this casserole offers a luxurious experience that will please both everyday meals and special occasions. Whether you're seeking a satisfying weeknight dinner or a show-stopping dish for a gathering, "Cream of Mushroom Casserole by Rachael Ray" promises a flavorful and memorable experience.

Check out the recipes below so you can choose the best recipe for yourself!

RACH'S BROCCOLI CASSEROLE

Rach's Broccoli Casserole image

Broccoli dish mixed with cream of mushroom soup, cheese, and other various ingredients topped with crushed Ritz® crackers.

Provided by rach

Categories Side Dish Vegetables Broccoli

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 eggs
1 cup mayonnaise
1 cup condensed cream of mushroom soup
2 (10 ounce) packages frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 onion, chopped
½ cup butter, cut into pieces
¾ cup crushed buttery round crackers (such as Ritz®)

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers.
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 20.4 g, Cholesterol 105.6 mg, Fat 48.2 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 16.2 g, Sodium 774.8 mg, Sugar 3.8 g

CREAM OF MUSHROOM CASSEROLE, BY RACHAEL RAY

Cream of Mushroom Casserole, by Rachael Ray image

Looks delicious and easy. Can be made with different vegetables such as, asparagus, cauliflower, broccoli, or even chicken!

Provided by ChefRed

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon extra virgin olive oil
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 1 cup cream
1/8 teaspoon nutmeg
1 pinch salt and pepper
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portabella mushroom caps, halved and thinly sliced
1/2 lb fresh mixed wild mushroom, 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 lb extra-wide egg noodles
butter
3/4 lb gruyere or 3/4 lb swiss emmenthaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped

Steps:

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.

Nutrition Facts : Calories 1053.9, Fat 51.7, SaturatedFat 23.9, Cholesterol 212.8, Sodium 470.5, Carbohydrate 95.9, Fiber 5.5, Sugar 9.1, Protein 49.5

Tips for Making Rachael Ray's Creamy Mushroom Casserole:

- For a richer flavor, use a combination of fresh and dried mushrooms. - Sauté the mushrooms in butter until they are golden brown then add minced garlic and onion for a depth of flavor. - Use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, for a more complex flavor and texture. - If you don't have white wine on hand, you can substitute chicken broth or vegetable broth. - Be sure to use fresh thyme leaves for the best flavor. - Serve the casserole with a side of crusty bread or mashed potatoes.

Conclusion:

Rachael Ray's creamy mushroom casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The casserole is made with a combination of fresh and dried mushrooms, which are sautéed in butter until they are golden brown. The mushrooms are then combined with a creamy sauce made with white wine, chicken broth, and fresh thyme. The casserole is topped with a crispy breadcrumb topping and baked until golden brown. The result is a flavorful and hearty dish that is sure to please everyone at the table. Feel free to experiment with different types of mushrooms and herbs to create your own unique variations of this classic dish.