CREAM OF MUSHROOM SOUP CASSEROLE
Make and share this Cream of Mushroom Soup Casserole recipe from Food.com.
Provided by Chef 119896
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
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 933.9, Fat 39.5, SaturatedFat 18.2, Cholesterol 186.3, Sodium 419, Carbohydrate 96.4, Fiber 5.5, Sugar 5.8, Protein 46
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Anayat Ali
[email protected]I added some chopped fresh mushrooms to the casserole and it was even better! I also used a reduced-fat cream of mushroom soup to make it a little healthier.
sajan tiktoker
[email protected]This casserole is a great way to use up leftover chicken or turkey. It's also a great freezer meal. I like to make a double batch and freeze half for later.
kindnesssad
[email protected]I've made this casserole several times and it's always a crowd-pleaser. The combination of cream of mushroom soup, chicken, and vegetables is so flavorful and comforting.
Alicia “Elmo” Garner
[email protected]This is my go-to casserole recipe when I'm short on time. It's so easy to make and always turns out delicious. I love that I can use whatever vegetables I have on hand.
Angel Escobar
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved the rich, creamy flavor and the crunchy topping. I will definitely be making this again!
Ramastuh Tramo Akra
[email protected]This casserole is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
Farhan khan khan
[email protected]I added some chopped fresh mushrooms to the casserole and it was even better! I also used a reduced-fat cream of mushroom soup to make it a little healthier.
Kamohelo Motsamai
[email protected]This casserole is a great way to use up leftover chicken or turkey. It's also a great freezer meal. I like to make a double batch and freeze half for later.
Tarekur Rohman
[email protected]I've made this casserole several times and it's always a crowd-pleaser. The combination of cream of mushroom soup, chicken, and vegetables is so flavorful and comforting.
Sriyani Malkanthi
[email protected]This is my go-to casserole recipe when I'm short on time. It's so easy to make and always turns out delicious. I love that I can use whatever vegetables I have on hand.
Mohammedjack Mohammedjack
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved the rich, creamy flavor and the crunchy topping. I will definitely be making this again!
Albert Deme
[email protected]This casserole was a hit with my family! The creamy mushroom soup and crispy onion topping were the perfect comfort food on a cold night.