Mushroom Casserole Food

TUNA MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
• In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
• Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

MUSHROOM CASSEROLE

Steps:

• Saute mushrooms in 1/4 cup butter for 2-3 minutes.
• Add salt, parsley and flour.
• Cover and cook over low heat for 10 minutes.
• Remove mixture from heat and add lemon juice and sour cream.
• Pour into a caserole dish sprayed with cooking spray.
• Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
• Spoon buttered bread crumbs over mushroom mixture.
• At this point, you can cover and refrigerate overnight to be made the next day.
• Before baking, sprinkle top with parmesan cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle with paprika (optional) before serving.

CREAMY BEEF AND MUSHROOM CASSEROLE

Steps:

• In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
• Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
• Spread cracker crumbs over the top of the casserole and drizzle with butter.
• Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

MUSHROOM AND RICE CASSEROLE

Steps:

• melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
• then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
• place mixture into a covered casserole dish.
• add consomme`.
• drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
• uncover and mix the mushrooms and fluff the rice.
• Then serve!

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

CHEESY MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
• Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
• Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
• Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

STUFFED MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

RICE AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 350 degrees. Take 2 tbsp of the butter and grease a medium sized lidded casserole.
• Take your rice and in a bare hot pan, brown it. Don't use the butter, the rice browns from the heat alone. Make sure to swirl it around so it doesn't burn. At this point, start your kettle boiling for the water you need.
• When the rice is beautifully browned, put it into the casserole dish that you are going to bake it in.
• Take all your veggies and 2 tablespoons of the butter, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.
• Take your 2 cubes of bouillon, and dissolve into the 2 1/2 cups of boiling water. When it's dissolved, mix in the mushroom soup, then put it into the pan with the veggies, and bring to a boil.
• Once it's boiling, remove it from the stove and pour over the browned rice in the casserole dish.
• Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed. Remove from the oven. If you made the non-soup version lightly toss with some butter, while fluffing the rice. Then serve!

BAKED MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Saute mushrooms and onions in butter until soft.
• Combine remaining ingredients (except Paprika) in a bowl.
• Add the mushrooms and onions (mix well) Pour into a greased 1 1/2 quart casserole dish.
• Garnish top with small amount of Paprika.
• Baked covered in a 350 degree F oven for 30 mins.
• Remove cover and bake for another 30 mins.

FRESH MUSHROOM CASSEROLE

Steps:

• Wash mushrooms and cut off stems.
• Place in buttered 1 qt.
• casserole.
• Melt butter and bouillon cubes in hot water in small pan over medium heat, stirring to dissolve well.
• Blend in flour, cream, salt and pepper.
• Pour over mushrooms.
• Mix bread crumbs and Parmesan cheese and add to mushrooms.
• Bake uncovered at 350 degrees for 30 minutes.

CHEESY MUSHROOM CASSEROLE

Steps:

• Pre-heat oven to 350 degrees. Dice bacon slices and in a large skillet cook until crispy. Remove bacon from pan and let drain on paper towel. Clean and dice mushrooms and place in bacon grease (medium-high heat) with onions and season with salt and pepper. Saute until mushrooms are tender and the onions begin to caramelize. Mix in sour cream and cream cheese incorporating all the ingredients until creamy. Place ingredients in a 8" X 8" pan, then add cooked bacon and top with shredded cheese. Bake for 10- 15 minutes or until cheese has melted.

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.

STEAKHOUSE MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.

SUPREME BEEF AND MUSHROOM CASSEROLE

Steps:

• Trim fat from meat and cut into cubes.
• Heat butter and oil in heavy based saucepan and brown meat.
• Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
• Stir in flour and allow to brown.
• Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
• Return the meat to pan and simmer for about 1 hour or until meat is tender.
• Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.

DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE

Steps:

• Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
• In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
• Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
• Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
• Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
• Let the dish stand for about 5 minutes before serving.

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.

CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350ºF. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.