Amish Style Mushroom Noodle Casserole

Amish Style Mushroom Noodle Casserole

Sometimes there's nothing more comforting than a noodle casserole. Amish Style Mushroom Noodle Casserole is an Amish recipe that's easy to assemble and turns out great. Mushrooms, peas, and onions are mixed with egg noodles in this quick and easy dinner recipe. With two different kinds of cheese, it comes out of the oven hot and bubbling. This creamy casserole has a gravy sauce to hold it all together, making it one of our favorite casserole recipes.

Cooking Time40 min

Cooking MethodOven, Casserole


  • 1 pound mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 cup frozen peas
  • 1 pound egg noodles
  • 2 cups chicken stock
  • 4 tablespoons flour
  • 1/2 pound nonfat American cheese
  • 1/2 cup nonfat Parmesan cheese
  • 1 tablespoon butter (optional)


  1. Preheat oven to 350 degrees F.
  2. Cook noodles according to package directions. Drain.
  3. 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.
  4. In a small saucepan, bring chicken stock to simmer.
  5. In a separate saucepan cook flour over moderate heat (using butter if desired) for two minutes. Flour may be lightly browned.
  6. Off heat, whisk in chicken stock. Cook over moderate heat for one more minute, then stir in cheeses.
  7. Combine all ingredients in a casserole or baking dish and bake for 30 to 40 minutes.

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This is an interesting noodle bake. It has vegetables - mushrooms and peas, plus cheesy goodness. The egg noodles should be drained before they are completely cooked so that they won't be overdone in the casserole. The noodles will continue to cook in the oven. I would make two changes to this recipe. I would use reduced sodium chicken stock and substitute cheddar cheese for the American cheese.


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