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Baked Cheesy Mushroom Casserole

  • Author: Christine

Description

This Baked Cheesy Mushroom Casserole is a comforting, crowd-pleasing dish that brings together tender button mushrooms, sharp cheddar, nutty Parmesan, and a rich, creamy sauce. Topped with crispy breadcrumbs, this casserole is baked to golden perfection, making it an ideal side dish or main course for any occasion. The earthy flavors of the mushrooms pair beautifully with the savory richness of the cheeses and cream, while the crunchy topping adds a delightful contrast in texture. Whether you’re preparing a cozy family dinner or hosting a potluck, this easy-to-make casserole is sure to impress.

Ingredients

Scale
  • 1 lb of button mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup breadcrumbs (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. In a bowl, toss the sliced mushrooms with olive oil, garlic powder, thyme, salt, and pepper until well coated.
  3. Spread the mushroom mixture evenly in the prepared baking dish.
  4. Sprinkle the shredded cheddar and grated Parmesan over the mushrooms.
  5. Pour the heavy cream evenly over the entire dish.
  6. In a separate bowl, mix the melted butter with breadcrumbs until well combined. Sprinkle this mixture over the top of the casserole.
  7. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbling.
  8. Optionally, broil for an additional 2-3 minutes to achieve an extra crispy topping.
  9. Let the casserole rest for a few minutes before garnishing with chopped parsley and serving.

Notes

  • Make Ahead: You can assemble the casserole up to 24 hours in advance. Simply cover it tightly and refrigerate until you’re ready to bake. If baking straight from the fridge, add a few extra minutes to the baking time.
  • Gluten-Free Option: To make this dish gluten-free, omit the breadcrumbs or use gluten-free breadcrumbs for the topping.
  • Vegetarian-Friendly: This casserole is vegetarian as-is, but you can also add extra veggies like spinach or broccoli to boost the nutritional content.
  • Customization: Feel free to swap out the cheeses or add cooked proteins like chicken or sausage to suit your taste preferences.
  • Leftovers: The casserole stores well in the refrigerator for up to 3-4 days, and it can be frozen for longer storage.

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Find it online: https://teatimewithnaomi.com/baked-cheesy-mushroom-casserole/