Cheesy Noodles And Mushrooms Food

NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
• Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
• Mix in most of the cheese, reserving some for sprinkling over the top.
• Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
• Bake in a 325F over for 20 to 25 minutes.

CHEESY NOODLES

Steps:

• Cook the noodles in a large saucepan of boiling, salted water with 1tsp cooking oil, until just soft (about 7-10 minutes).
• Grate the cheese, or chop it finely into very small cubes.
• Drain the noodles, return to the hot, dry pan and shake for a moment in the pan over the heat, to dry them and keep them hot. Remove from the heat and stir in the cheese and the butter. Season with the salt and pepper and pile onto a hot dish. Serve at once.

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Brown ground beef with onion and garlic. Drain excess fat.
• Stir in mushrooms, seasonings, tomato sauce and tomatoes. Cover and simmer about 20 minutes. Taste and adjust seasoning.
• Beat together cream cheese, sour cream and green onions.
• Cook noodles in boiling salted water until almost tender. Drain and toss with butter. In a buttered 9 x 13 baking dish, spread about half the noodles. Top with half of the meat sauce, then half of the cream cheese mixture.
• Repeat layers.
• Sprinkle cheese over top.
• Bake at 350° for 45 minutes or until bubbling hot.

CHEESY NOODLES AND MUSHROOMS

Steps:

• Saute mushrooms in butter until tender.
• Add onion and green onion; cook 2 minutes; set aside.
• Cook noodles according to package directions; drain and return immediately to saucepan.
• Add remaining ingredients except sauteed vegetables and parsley; cook over low heat until cheese melts, stirring constantly.
• Add sauteed vegetables, stirring gently.
• Sprinkle with parsley, and serve immediately.

CHEESY CHICKEN AND MUSHROOM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
• Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
• Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
• Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY ALFREDO SAUCE WITH MUSHROOMS AND FRESH TOMATO

Steps:

• In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
• Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
• Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
• Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
• Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
• Season with black pepper.

CHEESY SAUSAGE-MUSHROOM LASAGNA

Steps:

• NOTE* it is important not to overcook your lasagna noodles as they will cook more in the sauce, just boil until they are flexible in the pot, do not cook until they are very soft.
• For the sauce; in a large heavy pot, heat oil over medium heat; add in the sausage with the chopped onions, chili pepper flakes, oregano and basil, cook stirring and breaking up the sausage meat with a spoon until the sausage meat is browned, this should take about 10 minutes (add in the garlic the last 2 minutes of cooking) drain fat.
• Add in the tomato paste; cook stirring for 2 minutes.
• Add in the wine and cook 2 minutes.
• Add in all the remaining ingredients; bring to a boil stirring with wooden spoon.
• Reduce heat to low and simmer covered for 1 hour.
• Uncover and simmer for another 2 hours (uncovered).
• Season with more salt and pepper and add in sugar if needed to reduce the acidic tomato taste.
• Cool and refrigerate 24 hours or up to 4 days (or you can use it right away for the lasagna, this sauce is better if cooled and refrigerated to use the following day).
• In a large bowl using a wooden spoon, mix together all the filling ingredients until well blended.
• Grease a lasagna baking dish (one with high sides).
• Set oven to 350°F.
• Spread enough sauce into bottom of the pan to cover generously.
• Separate the ricotta cheese filling into three even amounts.
• Arrange 3 cooked noodles into bottom of the baking dish over the sauce, then drop about one-third of the cheese filling over the noodles, spread out evenly with a spoon (the mixture does not have to completely cover).
• Sprinkle with about 1 cup mozzarella cheese and then 1/2 cup Parmesan cheese.
• Repeat the layering of sauce, noodles, one-third ricotta cheese filling, mozzarella cheese, then Parmesan cheese 2 more times.
• Top with remaining 3 noodles, then spoon a generous amount of sauce over noodles (you might have some sauce leftover!).
• Sprinkle with remaining 1 cup mozzarella cheese (you can use more if desired) then sprinkle the top with about 1/2 cup Parmesan cheese.
• Generously spray a large piece of foil.
• Cover the baking dish loosely with the foil.
• Bake for about 45 minutes.
• Carefully uncover and bake for another 15 minutes (cook until the sauce is bubbly and a fork inserted in the middle of the lasagna comes out very hot).
• Let stand about 30 minutes (or more) before slicing.

MUSHROOM CASSEROLE

Steps:

• 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 13x9-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.

CHEESY STUFFED MUSHROOMS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

CHEESY MISO STUFFED MUSHROOMS

Steps:

• Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
• Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
• In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
• Scoop the filling into the mushroom caps and top with grated parmesan.
• Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!