Ingredients
- Mushrooms, sliced: 1 pound
- Onion, chopped: 1 medium
- Butter: 4 tablespoons
- Cream of mushroom soup: 1 can (10.75 ounces)
- Sour cream: 1/2 cup
- Shredded cheddar cheese: 1 1/2 cups, divided
- Cooked egg noodles: 8 ounces
- Bread crumbs: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, melt butter over medium heat. Add mushrooms and onion and cook until softened, about 8-10 minutes.
- Step 3: In a large bowl, combine the cooked mushrooms and onion mixture with cream of mushroom soup, sour cream, 1 cup of cheddar cheese, and cooked egg noodles. Stir until well combined.
- Step 4: Pour the mixture into the prepared baking dish.
- Step 5: Top with the remaining 1/2 cup of cheddar cheese and bread crumbs.
- Step 6: Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly.
Notes
- To prevent sogginess, store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, cover the casserole with foil and bake at 350°F (175°C) until heated through, then remove the foil for the last few minutes to crisp the top.
- This cheesy casserole pairs perfectly with a simple green salad or roasted asparagus for a complete and satisfying meal.
- Don't overcrowd the skillet when sautéing the mushrooms; cook them in batches if necessary to ensure they brown nicely and release their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American