Mushroom Casserole Recipe

5 5 6
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Mushroom Casserole Recipe

Read Reviews
5 5 6
Publisher Photo
When I make this buttery-tasting casserole, my family fights over every last bite. The Swiss cheese provides a different, mild flavor when it melts.—Susan Vetter, Cape Coral, Florida
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 1 package (16 ounces) wide egg noodles
  • 2 pounds fresh mushrooms, sliced
  • 1/2 cup butter, divided
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 4 cups (16 ounces) shredded Swiss cheese

Directions

Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender.
Place a third of the noodles in a greased 13-in. x 9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 8-10 servings.
Originally published as Mushroom Casserole in Casserole Cookbook 2001, p253

Nutritional Facts

3/4 cup: 439 calories, 23g fat (14g saturated fat), 107mg cholesterol, 572mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 21g protein.

  • 1 package (16 ounces) wide egg noodles
  • 2 pounds fresh mushrooms, sliced
  • 1/2 cup butter, divided
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 4 cups (16 ounces) shredded Swiss cheese
  1. Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender.
  2. Place a third of the noodles in a greased 13-in. x 9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 8-10 servings.
Originally published as Mushroom Casserole in Casserole Cookbook 2001, p253

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Reviews forMushroom Casserole

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grandmascooking22 User ID: 5357761 245221
Reviewed Mar. 10, 2016

"Loved this recipe. I did do some adjusting mainly because I didn't want to bake it. ....and my husband doesn't think it's an entre unless it has meat so I added 1# pork sausage. I cooked the noodles, drained and set aside. Put the mushrooms and sausage in a pan...covered and cooked till all was done. Only used 4T butter. Added noodles to the meat/mushrooms and stirred in cheese. Warm through on stovetop and serve. HINT: since I used the sausage I only used 1 tsp. salt and didn't boil noodles in salt water."

MY REVIEW
thelouws User ID: 1336762 38746
Reviewed Sep. 4, 2011

"Delicious! I used gruyere instead of the swiss. Decadent!!"

MY REVIEW
Anne519 User ID: 1404353 62628
Reviewed Mar. 23, 2011

"My family and I really enjoyed this dish. I added an envelope of garlic and herb sauce mix prepared according to pkg. instr. to the leftovers -- wonderful! (as is the original recipe."

MY REVIEW
cherrylady User ID: 1073547 35693
Reviewed Mar. 11, 2011

"LOVED LOVED LOVED this dish! My daughter took the leftovers (it makes a bunch) for lunch today. This will become a regular at our table. Yummy!"

MY REVIEW
kayjus User ID: 1336837 35251
Reviewed Jul. 24, 2010

"This was sooooooo good and I like it because it doesn't take much. The only thing I did different was crush up some ritz crackers, add a little melted butter to them and sprinkled them on top before baking. YUM!! Thanks for a great recipe!!"

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