Mushroom soup and pasta casserole

Name: Mushroom soup and pasta casserole
Total time: 1 h
Yield: 6
Ingredients: penne pasta - 500 g; cheese; champignons - a handful; garlic - 2 teeth; thyme; white dry mushrooms - 20 g; onion - 1 pc.; celery - 1 stalk; champignons - 1 kg; butter - 50 g; olive oil; chili dry flakes - a pinch; flour - 75 g; cream - 80 ml; cheese - 50 g

Cookinero 7 November 2022

To prepare this pasta casserole, you need to cook mushroom soup.

How to cook Mushroom soup and pasta casserole

Step 1

Pour dry mushrooms with boiling water for 5 minutes. Coarsely chop the onion, celery and mushrooms. Melt the butter in a heavy bottomed saucepan, add the olive oil, chili and flour. Add onion and celery. Cook for a couple of minutes.

Step 2

Add champignons, simmer for 20 minutes. Pour hot broth (1.5 l).

Step 3

Add dried mushrooms. Bring to a boil and cook for 15 minutes.

Step 4

Add cream and grated cheese. Beat with a blender.

Step 5

Boil pasta. Pour half of the soup into the saucepan with pasta, mix and pour into a baking dish. Sprinkle with grated cheese. Finely chop the remaining mushrooms and garlic, add thyme leaves, mix. Bake 30 min. (170 degrees).

Step 6

Enjoy your meal!

Mushroom soup and pasta casserole - FAQ About Ingredients, Baking Time and Storage

Can I use different types of mushrooms in this casserole?

Absolutely! Feel free to experiment with your favorite mushrooms like shiitake, oyster, or cremini. A mix of different mushrooms can add a more complex flavor.

I don't have dried mushrooms. Can I still make this recipe?

Yes, you can! Increase the amount of fresh mushrooms and add a teaspoon of mushroom powder or bouillon for a deeper umami flavor. You could also add a splash of soy sauce or Worcestershire sauce (if not vegetarian) for a similar effect.

Can I make this recipe vegetarian?

This recipe is already vegetarian-friendly! Just ensure your cheese is vegetarian-friendly (some contain animal rennet). If you want to make it vegan, substitute the butter with vegan butter, the cream with a plant-based cream alternative, and use a vegan cheese.

How long does the mushroom soup and pasta casserole last in the refrigerator?

Properly stored in an airtight container, the casserole will last for 3-4 days in the refrigerator.

Can I freeze the mushroom soup and pasta casserole?

Yes, you can freeze it. Allow the casserole to cool completely, then wrap it tightly or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

How do I reheat the casserole?

You can reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave in intervals, stirring occasionally. Add a splash of broth or water if it seems dry.

What kind of pasta works best in this casserole?

Short pasta shapes like penne, rotini, or shells work best because they hold the sauce well. However, you can use any pasta you prefer.

Can I add protein to this casserole?

Yes, you can. Consider adding cooked chicken, sausage, or chickpeas for extra protein. Add the protein when you add the dried mushrooms to ensure it heats through.

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