Cream Of Mushroom Casserole By Rachael Ray Food

RACH'S BROCCOLI CASSEROLE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

CREAM OF MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Make the Cream of Mushroom Soup (recipe here https://lifecurrentsblog.com/homemade-cream-of-mushroom-soup/ ).
• While soup simmers bring a large pot of salted water to a boil and cook pasta, cooking pasta for 1 minute less than the package instructions (pasta will continue to cook in the oven). Drain pasta, reserving about ½ cup of cooking water.
• Stir cream of mushroom soup, salt, pepper, frozen peas, and ½ cup of shredded mozzarella together. Mix in the pasta. Mix in 2 tablespoons of pasta cooking water. If mixture seems too thick, or if you're making casserole a day before for leftovers, stir in additional pasta cooking water 1 tablespoon at a time until desired consistency is reached. Taste for salt and pepper.
• Place mixture in a casserole dish, and sprinkle remaining ½ cup shredded mozzarella over the top.
• Bake casserole, uncovered, in 375 degree oven for 20-25 minutes, or until cheese is bubbly and browned a bit.

CURTIS STONE'S BROCCOLINI-MUSHROOM CASSEROLE

Steps:

• Preheat the broiler
• Heat a large nonstick skillet over medium-high heat
• Add 1 1/2 tablespoons of the oil and the mushrooms and sauté for about 6 minutes, or until the mushrooms are golden and tender
• Add the shallots, garlic and thyme, and sauté for about 3 minutes, or until the shallots begins to soften
• Add the wine and simmer for about 20 seconds, or until it evaporates
• Sprinkle the flour over the mushrooms and stir to blend
• Stir in the milk and cream and bring to a boil, then reduce the heat to medium and simmer gently, stirring, for about 3 minutes, or until the sauce thickens slightly
• Stir in 1/4 cup of the cheese and remove from the heat
• Season to taste with salt and pepper
• Toss the broccolini into the hot mushroom mixture
• Transfer the mixture to a 9-inch square baking or oval gratin dish
• In a medium bowl, mix the panko, remaining 3/4 cup cheese, and remaining 1 tablespoon oil, tossing well, then sprinkle the mixture over the top of the casserole
• Broil, uncovered, watching closely, for 2 to 3 minutes, or until the bread crumb mixture is golden brown
• Make-Ahead: The panko mixture can be made up to 2 days ahead, covered and refrigerated
• The broccolini can be blanched up to 1 day ahead, drained, covered, and refrigerated
• *Blanching Basics: Don't be afraid of fancy culinary terms like "blanching
• " Basically all you're doing is cooking food, like broccolini, in boiling salted water for just a few minutes, or until its color brightens, then plunging it into ice water to stop the cooking
• It's necessary in this recipe to form the delicious creamy sauce-if the broccolini is not blanched first, the sauce will curdle-so don't skip it

CREAM OF MUSHROOM CASSEROLE, BY RACHAEL RAY

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.

SICILIAN SPAGHETTI WITH CHERRY TOMATOES AND PISTACHIOS

Steps:

• Step 1Bring a large pot of water to a boil for the pasta.Step 2If the nuts aren't roasted, in a small skillet, cook the nuts over medium heat, stirring occasionally, until fragrant, about 3 minutes. Let cool. Finely chop the nuts. (Or place the nuts in a food processor and pulse a few times until finely chopped.)Step 3In a large deep skillet with a lid, heat the olive oil, about four turns of the pan, over medium. Add the tomatoes. Cover and cook, shaking the skillet often, until the tomatoes slump, 10 to 15 minutes; season with salt and pepper.Step 4On a work surface, chop or grate the garlic. To make the gremolata, pile the mint, parsley, and lemon zest on top of the garlic. Finely chop everything together until evenly incorporated.Step 5Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.Step 6Stir half the nuts, all the gremolata, and the chile paste into the tomatoes; season with salt. Add the pasta and about 1 cup cheese; toss, until evenly incorporated, about 1 minute. Add the cooking water if the pasta seems dry.Step 7Serve in shallow bowls and top with the remaining nuts. Serve with EVOO for drizzling and more cheese for sprinkling.

CREAM OF MUSHROOM CASSEROLE

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 flameproof 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.

MAC 'N CHEESEBURGER CASSEROLE

Steps:

• Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms,peppers,onions,and celery. Cook and stir for 3 minutes.
• Place mixture into shallow 2 qt (2 L) baking dish. Stir in all other ingredients,except cheese.
• Bake covered,at 400 °F (200 °C) until pasta is tender - about 50 minutes.
• Stir. Sprinkle with cheese and let stand 5 minutes before serving.

CREAM OF MUSHROOM SOUP CASSEROLE

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.