Mushroom Casserole

A serving of mushroom casserole on a blue plate.

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4.67 from 9 votes

This is an easy, adaptable mushroom casserole that works with a variety of mushrooms.

Prep Time20

Cook Time45

Total Time1 5

Course: lunch, Main Course

Cuisine: American

Servings: servings

Author: Hank Shaw

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

If you want to add meat to this dish, add between 1/2 and 1 pound of the ground meat of your choice and brown it with the mushrooms, onions and garlic at the beginning.

If you don't have mushroom powder, you can find dried mushrooms next to where the fresh mushrooms are sold. Grind them in a coffee grinder into a powder.

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