Big Mushroom Stroganoff Casserole
Indulge in the creamy, savory goodness of Big Mushroom Stroganoff Casserole, a hearty dish packed with earthy mushrooms, rich sauce, and tender noodles. Perfect for cozy dinners, this comforting casserole blends bold flavors and textures, making it a family favorite that’s easy to prepare and utterly satisfying.
Why You’ll Love This Recipe:
This Big Mushroom Stroganoff Casserole is a dream come true for mushroom lovers and comfort food enthusiasts alike. The dish combines the deep, umami-rich flavor of mushrooms with a velvety, creamy sauce that clings perfectly to every bite of egg noodles. It’s a one-pan wonder that’s simple to assemble, making it ideal for busy weeknights or relaxed weekend dinners. The golden, bubbly top adds a delightful texture, while the savory aroma fills your kitchen with warmth. Whether you’re feeding a crowd or craving leftovers, this casserole delivers satisfaction in every spoonful. Plus, it’s versatile enough to adapt to your dietary needs or ingredient preferences, ensuring everyone at the table leaves happy.
Recipe Tips and Tricks:
- Sauté Mushrooms Properly: Cook mushrooms in batches to avoid overcrowding the pan, ensuring they brown rather than steam.
- Deglaze the Pan: After sautéing, use a splash of broth or wine to scrape up flavorful browned bits.
- Cheese Topping: For a crispy top, broil the casserole for 2-3 minutes at the end.
- Noodle Texture: Slightly undercook noodles before baking to prevent them from becoming mushy.
- Make Ahead: Assemble the casserole a day in advance and refrigerate for an easy bake later.
Big Mushroom Stroganoff Casserole
Creamy Big Mushroom Stroganoff Casserole with tender noodles and savory sauce, baked to golden perfection for cozy, comforting dinners.
Ingredients
- 16 oz mixed mushrooms (cremini, shiitake, button), sliced
- 12 oz wide egg noodles
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup low-sodium beef or vegetable broth
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 tsp paprika (optional)
Instructions
- Preheat and Prep: Warm your oven to 375°F and grease a 9x13-inch baking dish. Let’s get cooking!
- Cook Noodles: Boil egg noodles in salted water until just al dente, about 6-7 minutes. Drain and set aside.
- Sauté Mushrooms: In a large skillet, melt 2 tbsp butter over medium heat. Add mushrooms in batches, cooking until golden, about 8 minutes. Remove and set aside.
- Cook Aromatics: In the same skillet, add remaining butter and sauté onion until soft, about 5 minutes. Stir in garlic for 1 minute.
- Make Roux: Sprinkle flour over onions and stir for 1-2 minutes to cook out the raw taste.
- Create Sauce: Gradually whisk in broth until smooth. Simmer until thickened, about 3 minutes. Stir in sour cream, salt, pepper, and paprika.
- Combine Ingredients: In a large bowl, mix noodles, mushrooms, sauce, and half the cheese. Toss gently to coat.
- Assemble Casserole: Transfer mixture to the baking dish. Sprinkle remaining cheese on top for that gooey goodness.
- Bake: Pop it in the oven for 25-30 minutes until bubbly and golden. Broil for 2 minutes if you love a crispy top.
- Garnish and Serve: Let it rest for 5 minutes, then sprinkle with parsley. Dig into this cozy delight!
Notes
- For extra umami, add a splash of soy sauce or Worcestershire to the sauce.
- Ensure mushrooms are dry before cooking to avoid sogginess.
- If freezing, underbake slightly to prevent overcooking when reheating.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 526Total Fat 36gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 12gCholesterol 130mgSodium 442mgCarbohydrates 27gFiber 3gSugar 5gProtein 25g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms (16 oz): Opt for a mix of cremini, shiitake, and button mushrooms for depth of flavor. Fresh mushrooms are key for texture and taste.
- Egg Noodles (12 oz): Wide egg noodles hold the creamy sauce well, but pappardelle or fettuccine can work in a pinch.
- Sour Cream (1 cup): Full-fat sour cream creates a rich, tangy sauce; Greek yogurt is a lighter alternative.
- Beef or Vegetable Broth (1 cup): Choose low-sodium to control saltiness; vegetable broth keeps it vegetarian-friendly.
- Cheddar Cheese (1 cup): Sharp cheddar adds a bold finish, but mozzarella or Gruyère can elevate the dish.
- Onion and Garlic: These aromatics build a savory base; fresh is best for maximum flavor.
- Butter and Flour: Used to create a roux for thickening the creamy sauce.
Variations and Substitutions:
For a twist on this classic, swap mushrooms for a blend of wild varieties like oyster or chanterelle for an upscale flavor. If you’re avoiding dairy, use cashew cream or coconut milk instead of sour cream, and nutritional yeast for cheesy notes. For a protein boost, add shredded chicken, ground beef, or plant-based meat crumbles. Gluten-free? Use rice noodles or gluten-free pasta and a cornstarch slurry instead of flour. To make it vegan, opt for vegetable broth, vegan butter, and dairy-free cheese. Fresh herbs like thyme or rosemary can replace parsley for a different aromatic profile, while a splash of white wine in the sauce adds sophistication.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave.
- Freezer: Freeze unbaked or baked casserole for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Reheating Tip: Add a splash of broth or milk when reheating to restore creaminess.
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