Winter has returned, which means I had an excuse for one more casserole. I made this one up with what I had in the pantry and it turned out delicious.
Broccoli and Mushroom Casserole
8 oz egg noodles
8 oz button mushrooms
12 oz frozen broccoli
1 tbsp olive oil
2 tbsp butter
2 tbsp heavy cream
1 can cream soup (mushroom or chicken)
1/4 cup sour cream
1/2 cup cheddar cheese
1 garlic clove
1 tsp rosemary
1/4 cup panko
salt and pepper to taste
Preheat oven to 350 degrees. Grease casserole dish and set aside. Boil egg noodles. While noodles are cooking, saute sliced mushrooms in olive oil and butter. Once mushrooms are cooked, add cream and rosemary. Set aside. When noodles are about 3-4 minutes from being done, add the frozen broccoli to water. Drain. Stir together the noodles, brocolli, mushroom, soup, sour cream and cheese. Pour in prepared dish, sprinkle panko on top. Cook until bubbly. Add additional cheese on top and put back in oven for 5 minutes. So simple and so delicious.
Life In The Falls 