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Mushroom Stroganoff Noodle Casserole
Melissa Hart

Mushroom Stroganoff Noodle Casserole

A full pound of mushrooms brings the deep flavor that beef usually supplies. Brown them in batches. Don't crowd the skillet. If they steam, the sauce tastes pale and the casserole ends up too wet.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz wide egg noodles
  • 3 tbsp unsalted butter
  • 1 lb cremini mushrooms sliced
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1 tsp smoked paprika
  • 1 tbsp Dijon mustard
  • 3/4 cup sour cream
  • 1 cup shredded Swiss cheese
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Boil the noodles for 2 minutes less than the package directs and drain them well.
  3. Melt 2 tablespoons butter in a wide skillet and brown the mushrooms in two batches for 5 to 6 minutes per batch, then transfer them to a plate.
  4. Melt the remaining butter and cook the onion for 5 minutes, then add the garlic and flour and stir for 1 minute.
  5. Gradually stir in the broth, paprika, mustard, salt and pepper and simmer for 4 minutes, until the sauce thickens.
  6. Remove the skillet from the heat, stir in the sour cream, then fold in the noodles, mushrooms and half the Swiss.
  7. Spread the mixture in the dish, top with the remaining Swiss and bake for 20 to 25 minutes, until browned and bubbling.
  8. Rest for 5 minutes before serving.