Glynis Mushroom Casserole
Glynis Mushroom Casserole is the ultimate comfort food, combining tender fusilli or penne pasta with a rich, creamy mushroom sauce and a golden, cheesy breadcrumb topping. Loaded with savory button mushrooms, garlic, and fresh thyme, this baked casserole is bursting with earthy flavors and velvety textures. A blend of cheddar and Parmesan cheese adds irresistible creaminess, while the crispy breadcrumb crust provides the perfect contrast. Quick to prepare in under an hour, this vegetarian dish is ideal for weeknight dinners or potluck gatherings. Serve it warm with a sprinkle of fresh parsley for a hearty, satisfying meal that will have everyone coming back for seconds. Perfect for mushroom lovers, this savory bake is a crowd-pleaser you’ll want to add to your casserole classics!
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 tablespoons plain flour
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams fusilli or penne pasta
- 1.5 cups, shredded cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 0.75 cup breadcrumbs
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the pasta in salted boiling water until just shy of al dente (about 1-2 minutes less than the package instructions). Drain and set aside.
Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
Sprinkle the flour over the cooked mushrooms and stir continuously for 1 minute to coat the mixture and remove any raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to incorporate. Let the mixture simmer until slightly thickened, about 2-3 minutes.
Reduce the heat to low and mix in the heavy cream, thyme leaves, salt, and black pepper. Cook for another 2 minutes, stirring occasionally.
Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
In a large mixing bowl, combine the cooked pasta with the mushroom-cheese sauce. Mix well, ensuring all the pasta is coated.
Transfer the mixture into the prepared casserole dish and spread evenly.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and the remaining 0.5 cups of cheddar cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Once baked, remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
