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Hey there, lovely readers!
Who doesn’t love a warm and cozy dish? Today, I’m sharing a recipe that’s sure to hit the spot.
It’s a creamy casserole mushroom soup that’s packed with flavor.
This soup is perfect for chilly nights or when you just want something comforting.
You won’t believe how simple it is to whip up!
Grab your bowls and let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 cups partially cooked penne pasta
- 1 cup chicken broth
- 1/4 cup olive oil
- 2 cloves garlic
- 14 ounces chopped mixed mushrooms (cremini and oyster)
- 1 cup shredded cheese
- 2 1/2 cups mushroom soup
Step 1: Preheat the Oven and Cook the Mushrooms
Start by preheating your oven to 400°F (200°C).
In a large pan, heat a generous amount of olive oil over medium heat.
Once the oil is hot, add chopped mushrooms to the pan.
Cook the mushrooms for about 10 minutes or until they become slightly golden and all of the liquid has evaporated.
Step 2: Prepare the Creamy Sauce
Add minced garlic to the pan with the cooked mushrooms and season with salt and pepper to taste.
Pour in chicken stock and cream of mushroom soup over the mushrooms.
Stir everything well to combine and create a creamy sauce.
Step 3: Combine Sauce and Pasta
In a large mixing bowl or directly in the pan (if it’s large enough), pour the creamy sauce over your cooked pasta.
Mix everything together thoroughly to ensure the pasta is well-coated with the sauce.
Step 4: Assemble the Casserole
Transfer the pasta and sauce mixture into a casserole dish.
Spread it out evenly, and then top the casserole with a generous layer of grated cheese of your choice.
Step 5: Bake the Casserole
Place the casserole dish in the preheated oven and bake for 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven, let it cool slightly, and serve hot.
