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Mushroom Noodle Casserole
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Preheat oven to 350 F Cook noodles according to package directions. Drain. In a non-stick skillet, sweat onion until translucent. Add mushrooms and cook until they absorb all juices. Stir in frozen peas and cook over low heat 5 minutes. Set mixture aside. In a small saucepan bring chicken stock to simmer. In a separate saucepan cook flour over moderate heat (using butter if desired) for two minutes. Flour may be lightly browned. Off heat, whisk in chicken stock. Cook over moderate heat for one more minute, then stir in cheeses. Combine all ingredients in a casserole or baking dish and bake for 30 to 40 minutes. Serving Ideas : Serve with tossed salad, crusty bread, and white wine. : May be prepared a day ahead of time and baked just before serving. Even with the optional butter, this recipe has only 12% calories from fat.
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