Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Creamy Noodle Casserole with Mushrooms and Peas
and mixed greens salad

Active: 50 Total: 70

We always get requests from our community for more casseroles, and it doesn't get more classic than this one. This is a vegetarian-friendly twist on tuna noodle casserole, using mushrooms as the base.
Smarts: Be sure to take your time when cooking the mushrooms and onions - the longer they cook, the more flavor they will develop.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Creamy Noodle Casserole with Mushrooms and Peas:
  • Egg noodles - 8 oz (sub any fun small pasta shape)
  • Cheese, parmesan - 1/4 cup + 1/4 cup , grated
  • Onions, medium - 1/2 , diced
  • Mushrooms, any button - 8 oz , chopped (look for pre-chopped to save time)
  • Peas, frozen or canned - 1 1/2 cups
  • Butter - 3 Tbsp
  • Flour, all-purpose - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Milk - 1 1/2 cups
  • Lemon zest - 1 tsp
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Maple syrup - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz

Prep

  1. Noodles - (If prepping right before cooking, get oven heating first.) Boil according to package directions. If prepping ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)

  2. Cheese / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Mushrooms (if not pre-chopped) - Prep as directed. (Can be done up to 3 days ahead)

  4. Peas - Defrost if using frozen. Drain if using canned.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C.

  2. Spray a square baker with nonstick cooking spray or brush with some oil. (Note: a square baker works well for 4 servings so adjust if customizing. For any number of servings, you can use any size or shape of baking dish as long as it will comfortably hold all of the casserole.)

  3. Melt butter in a large saucepan or Dutch oven over medium heat. When butter is melted, add mushrooms and onions and cook until deep golden brown and very tender, 9 to 12 minutes. 

  4. Sprinkle flour, salt, and pepper over mushroom-onion mixture and stir until no dry spots remain. 

  5. Slowly pour milk over top while whisking. Bring to a simmer. Simmer until sauce thickens slightly, 4 to 5 minutes.

  6. Remove sauce from heat and fold in first portion of cheese, lemon zest, noodles, and peas.

  7. Transfer into prepared baking dish. Sprinkle second portion of cheese over top.

  8. Bake for 20 minutes to let flavors come together. (Note: If you'd like to get the top crisp and golden, turn on the broiler in the last few minutes.) 

  9. While casserole bakes, in a large mixing bowl whisk together vinegar, mustard, maple syrup, and olive oil. Add greens on top, but wait to toss until just before serving.

  10. Season the top of the salad with some black pepper if you'd like.

  11. Serve casserole with salad on the side. Enjoy!


Reviews

Ratings


0 reviews