Mushroom Mania Marzetti for Mom
Delight your family with this comforting and irresistible *Mushroom Mania Marzetti for Mom*! This hearty casserole combines tender egg noodles with a savory blend of ground beef, caramelized onions, and earthy white button mushrooms, all simmered in a creamy tomato-based sauce kissed with Italian seasoning. Topped with a luscious layer of melted cheddar and mozzarella cheese and baked to golden perfection, this dish promises layers of flavor in every bite. Ready in just over an hour and perfect for feeding up to six, it’s an easy, family-friendly dinner that’s sure to win hearts. Finish it off with a sprinkle of fresh parsley for a vibrant touch, and serve it alongside a crisp green salad for a meal as comforting as a warm hug. Perfect for weeknight dinners or a special occasion to honor mom!
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces white button mushrooms, sliced
- 1 pound ground beef
- 14 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are browned and tender.
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spoon. Drain any excess fat if needed.
Stir in the canned diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Let the mixture simmer for 10 minutes, allowing flavors to meld together.
Reduce the heat to low and stir in the sour cream until it is fully incorporated into the sauce.
Add the cooked egg noodles to the skillet and toss until everything is well combined.
Transfer the noodle mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 43.5 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2975 mg | 229% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3247 mg | 69% | |
*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.
