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An easy-to-make, vegetarian mushroom casserole with noodles that works with any sort of mushroom, wild or store-bought. Want to add meat? Go for it.
As an avid mushroom hunter, I come home in season with a great many kinds of edible mushrooms, from chanterelles to meadow mushrooms, porcini, birch boletes, morels, you name it. A great way to cook them is to make this mushroom casserole on a weekend, then eat off it all week.
Now most mushroom casseroles include canned cream of mushroom soup, and you can certainly do that. But I kinda-sorta make my own by mixing mushroom powder, like porcini powder, in with a roux and cream to get a really awesome cream of mushroom soup in a snap.
If you don’t have mushroom powder, buy some dried mushrooms — they’ll be next to where the fresh ones are sold — and grind them in a coffee grinder.
Basically you cook some mushrooms, onion and garlic, then make the sauce (or yes, open a can of CoM soup), par-cook egg noodles, add some cheese (lots of cheese), mix it all together and bake.
I like to add a couple beaten eggs to the mix to tighten things up, so the mushroom casserole doesn’t splooge all over the plate when I serve it.
Just to be clear, you can use any store-bought mushroom here, too. My favorite mix is cremini and shiitake mushrooms.
If you want to add meat here, I’d suggest adding maybe 1/2 to 1 pound of ground meat of your choice — venison, beef, turkey, etc. — in with the mushrooms at the start.
That’s really it. This is a fairly bulletproof mushroom casserole recipe. Once made, it will keep a week in the fridge, covered. I like to reheat it by cutting off portions with a spatula and wrapping them in foil. Bake at 350F for 20 to 30 minutes and you’re good to go.
If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.
Mushroom Casserole
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
- 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
- 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.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another wonderful recipe! Add venison sausage for the protein.
Great recipe! I added cooked beet greens and sauteed them into the mushrooms that we grew- shitakes. I also added some balsamic vinegar into the sauteed items and when I made the bechamel sauce, I added some sherry. When I put the casserole together, I layered the sauteed items with an Italian blend of cheeses inbetween the two layers. Took to Thanksgiving dinner where all seemed to enjoy! Thanks again, Hank!
your mushroom sauce is fantastic. i will use it on puotine,even mushroom soup base, any time i need sauce, its that good
I added ground lamb which was nice. The tip to grind dried mushrooms is genius. Very tasty but a little too much pasta I think. I will make this again but with maybe 8oz not 12oz of noodles.
this was delicious,made with the meat and eggs
Loved this recipe: great flavor and full of comfort! I used shiitake and blue oyster mushrooms and Gruyère for the interior cheese. Couldn’t get a hold of porcini powder but found Umami powder that had shiitake powder and porcini powder. Because it also had salt, I just made the broth from this. I used only one egg and loved the consistency. Can’t wait to make with wild mushrooms!
This recipe was a hit with my family! Made it with Oyster Mushrooms we found growing on our farm. Even my kids ate it. Mine wasn’t as pretty as the dish on the picture but it sure was good!
Hank,
That looks delicious. I had gotten away from casseroles for two or three years but got back into them this year.
On the list for the weekend,
Have a great week in Minnesota!