Best 2 Cream Of Mushroom Casserole Recipes

Indulge in a creamy and comforting medley of flavors with our delectable Cream of Mushroom Casserole. This classic dish combines tender mushrooms, creamy sauce, and savory seasonings to create a culinary symphony that will tantalize your taste buds. Whether you're a seasoned chef or a home cooking enthusiast, our collection of recipes caters to all skill levels. From the traditional version that evokes nostalgic memories to creative variations that add a modern twist, we have curated a diverse selection to satisfy every palate. Embark on a culinary journey as we guide you through the steps of preparing this timeless casserole, ensuring a perfect balance of flavors and textures that will leave you craving more.

Here are our top 2 tried and tested recipes!

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Creamy Chicken and Mushroom Casserole image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 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:

Use fresh mushrooms. Fresh mushrooms will give your casserole the best flavor. If you can't find fresh mushrooms, you can use canned or dried mushrooms, but they won't have as much flavor.
Sauté the mushrooms before adding them to the casserole. Sautéing the mushrooms will help to bring out their flavor and make them more tender.
Use a good quality cream of mushroom soup. The cream of mushroom soup is the base of the casserole, so it's important to use a good quality one. Look for a soup that is made with real mushrooms and has a rich, creamy flavor.
Add some additional vegetables to the casserole. Adding some additional vegetables, such as celery, carrots, or peas, will help to make the casserole more colorful and nutritious.
Top the casserole with a crispy topping. A crispy topping, such as bread crumbs or crushed crackers, will add a nice texture to the casserole.

Conclusion:

Cream of mushroom casserole is a classic comfort food that is easy to make and always a hit with the family. It's a great way to use up leftover chicken or turkey, and it's also a good vegetarian option. With a few simple tips, you can make a delicious cream of mushroom casserole that everyone will love.