Portobello Mushroom Casserole

This is one of those dishes you don't need to reserve for the holidays. It's a perfect companion to the Thanksgiving table because it's a satisfying hug in a dish. But really, these flavors are perfect for any gray day - every day here in Seattle minus two weeks - so I like to make this year round. 

My trick with casseroles is not overcooking them. I learned this when my mac and cheese kept turing out dry and realized that I was doing some unnecessary baking. Now I just use the broiler to get the satisfying crispy crunch for the topping, while keeping the main part of the dish ooey and gooey by cooking most of it on the stovetop. 

This completes my new round of Thanksgiving recipes. I hope you've liked what I put on my table, that you get inspiration for your meal, and most importantly, get to eat what you want to. Happy holidays my friends. 


Portobello Mushroom Casserole

12 oz extra wide noodles
3 large portobello mushrooms (14 oz)
22.6 oz family size cream of mushroom
2 cups whole milk
1 TBSP black pepper
1 tsp salt
1 tsp dried red chili flakes
2 TBSP olive oil (1 TBSP each for topping and mushrooms)
1 tsp garlic powder
1 cup panko bread crumbs

  1. Cook the egg noodles until al dente, about 8-10 minutes. Drain the water, then put into a large casserole baking dish. 
  2. Chop the mushrooms into large 1/2" chunks. In a medium heat pan, add 1 TBSP olive oil and brown the mushrooms for about 10 minutes. 
  3. In a bowl, combine the whole milk with the cream of mushroom. Stir until there are no lumps from the cream. Stir in the salt, black pepper, and chili flakes.
  4. Slowly add the cream mixture, moving the noodles around so it doesn't overflow. 
  5. In another bowl, add the panko crumbs, garlic powder, and olive oil. Mix together with a fork until all of the crumbs are coated. 
  6. Evenly sprinkle on top of the casserole. Set under a high broil in the oven until the top is golden brown, about 5 minutes.