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This Cream of Mushroom Casserole is the ultimate comfort food dinner — hearty, creamy, and packed with flavor! Made with a homemade version of cream of mushroom soup, tender pasta noodles, plenty of fresh vegetables like mushrooms and sweet peas, and a generous layer of melty cheese, this baked casserole is a true family favorite.
It’s an easy vegetarian main dish that’s healthy, make-ahead friendly, and a perfect pasta dish for busy weeknights or cozy weekends. Every bite delivers that classic comfort food flavor you crave, with wholesome ingredients and rich, creamy texture. Even picky eaters will ask for seconds!
If you love easy flavor-packed dinner recipes or old-fashioned baked casseroles, this Cream of Mushroom Casserole is sure to become a go-to in your kitchen.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How do I make a creamy mushroom sauce?
This easy to make casserole takes my simple creamy homemade condensed Cream of Mushroom Soup recipe and turns it into the mushroom sauce in this pasta-based casserole. Now, if you’re looking for a stand-alone mushroom sauce, you’ll want to check out my Creamy Mushroom Sauce Recipe.
Besides this delicious casserole, I also make these little meat patties and rice recipe with this cream of mushroom soup.
How to make
Creamy mushroom casserole will have your weeknight meals seeming like a breeze! Full instructions and ingredients in the recipe card, but I have some tips and tricks in the post for you.
Gather up your ingredients.
Next, you’ll make up the soup. It’s so thick and cream, delicious, and I love that it isn’t high in sodium or additives like canned soups can be. I’ll often make a double batch of the soup so that I have plenty to use; it also freezes well. There are lots of details on making the soup in the post if you’d like to use them.
While soup simmers cook the pasta. Any small shaped pasta you like: penne, shells, ditalini, orecchiette, etc. When it’s done, drain the liquid, reserving some of that liquid for making the casserole.
Mix it up, adding in some of that reserved pasta cooking liquid. If mixture seems too thick, or if you’re making casserole a day before for leftovers, stir in additional pasta cooking water 1 tablespoon at a time until desired consistency is reached.
Pop it into a casserole dish, top it with cheese, and bake until that cheese is nice and browned. That’s it!
Make ahead and meal prep
We’ve had lots going on in my family lately, so I’ve been falling back on some casseroles. Casseroles allow you to make a big batch of something, and then you get to eat leftovers for a few days. I mean, what could be better!
In fact, I was making casseroles when the football playoffs were going on. I’d make the casserole on Friday, then we didn’t even have to miss any of the games on Saturday or Sunday. And, not that everyone is all in when there are games on, but this idea works well for any sport that you don’t want to miss on TV, or any award show, or movie night as well!
If you want to make this casserole in advance, add in a little extra pasta cooking water. The pasta soaks up the liquid as it bakes, and as it’s refrigerated. So, I like to add in a little extra moisture to keep things creamy.
To store, make sure to let the casserole cool completely, and cover it tightly with plastic wrap, or store it in an airtight container, and into the fridge for up to 5 days.
Reheat leftovers in the microwave or in a baking dish in a 350º F oven until warmed through, adding more broth to loosen up the casserole as needed.
For longer storage, it can also be frozen for up to 3 months. If you want to make it and not bake it, it’s a perfect meal to wrap up and send to a friend in need. Once you’re ready to bake it, let it thaw completely in fridge and bake as instructed per recipe.
Serving suggestions
This is a great meal with a side or two to help balance the meal and get in a few extra veggies. A few of our favorite side dish ideas are:
Variations on the recipe
There are lots of great substitutions and variations that you can do with this casserole. I always recommend making it as the recipe states, first, then mi it up. Many of these are from readers on Pinterest! Great ideas. I love it when you guys get creative!
Add some protein: white bean, lentils, shredded rotisserie chicken, canned chicken, cooked chicken breast, Ground turkey, ground beef, sausage, ham, or ground turkey. And it’s a great way to use Thanksgiving or Christmas leftovers.
Change up the topping by adding crushed Ritz butter crackers, Cheddar cheese, hot pepper flakes, crispy fried onions, or panko.
Yes, you can use chicken broth instead of vegetable broth in this recipe. I’m a big fan of using flavors that are familiar to you and your family.
Add in more veggies; try carrots, broccoli, onions, green beans, cauliflower, or additional mushrooms.
Stir in some sour cream for an extra creamy dish. Add in some herbs or spices like thyme, basil, rosemary, or paprika.
Make it super quick by using a can of cream of mushroom or even chicken soup instead of making the soup mixture yourself.
Other great casserole meals & recipes
Looking for more casserole dinner recipes your family will love? Be sure to check these out: Broccoli Wild Rice Casserole, Easy Tuna Noodle Casserole, and Mexican Butternut Squash Casserole.
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Cream of Mushroom Casserole Recipe
Cream of Mushroom Casserole
Ingredients
Soup
- 2 tablespoons olive oil or light tasting oil of your choice, divided use
- ½ large onion finely chopped
- 6 ounces mushrooms finely chopped
- ½ teaspoon garlic powder
- ¼ cup all purpose flour
- 1 cup milk
- ¾ cup vegetable broth
Casserole
- 12 ounces small shape pasta like penne, shells, or Farfalle
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas thawed
- 1 cup shredded mozzarella cheese
Instructions
Make the soup
- Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 8-10 minutes, stirring occasionally.2 tablespoons olive oil, ½ large onion
- Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes.6 ounces mushrooms
- Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes.½ teaspoon garlic powder, ¼ cup all purpose flour
- Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.1 cup milk, ¾ cup vegetable broth
Make the casserole
- Preheat oven to 375° F.
- While soup simmers bring a large pot of salted water to a boil and cook pasta, cooking pasta for 1 minute less than the package instructions (pasta will continue to cook in the oven). Drain pasta, reserving about ½ cup of cooking water.12 ounces small shape pasta
- Stir cream of mushroom soup, salt, pepper, frozen peas, and ½ cup of shredded mozzarella together. Mix in the pasta. Mix in 2 tablespoons of pasta cooking water. If mixture seems too thick, or if you’re making casserole a day before for leftovers, stir in additional pasta cooking water 1 tablespoon at a time until desired consistency is reached. Taste for salt and pepper.½ teaspoon salt, ½ teaspoon pepper, 1 cup frozen peas, 1 cup shredded mozzarella cheese
- Place mixture in a casserole dish, and sprinkle remaining ½ cup shredded mozzarella over the top.
- Bake casserole, uncovered, in 375° oven for 20-25 minutes, or until cheese is bubbly and browned a bit.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Janette
This is a great use of your mushroom soup and that cheese topping, oh my. My husband asked me to make it again.
ttyabiku
I love that this uses homemade cream of mushroom soup! I’m not a fan of the canned stuff, but it’s used in so many casseroles. This is absolutely fantastic. So cheesy and yummy. The pasta water is a great tip. I’ll have to try it the next time I have a pasta casserole too!
Lucy
This is so comforting. I love that it’s vegetarian. I’m always on the lookout for more veggie meals for my family.
Diana
I’m not sure what I’m more excited about the homemade mushroom soup or this dish! Best of both worlds. It’s so yummy. And that soup is really easy to make – I’ve used it for a couple of dishes now.
Sally
Glad you made this with homemade soup. Can’t bear the canned kind. It really is deliciously appetising
unicornsinthekitchen
I cannot believe this gorgeous dish is made with so few ingredients! My family went crazy for this! 😀 Do you think it would be good to add some sausage or ham next time?
Debi
Unicorns, I think it would be lovely with ham or sausage. For me, I’d add a veggie sausage… mmmm! I would love adding big slices of mushrooms to it as well, but alas, the husband wouldn’t go for that!
Platter Talk
This looks perfect for our cold winter weather; thanks for the great inspiration!
Linda
There are loads of great comfort food dishes floating around these days, but I have to say, this one is the most amazing looking one I’ve made. We added some sour cream and chicken to it. As well as carrots and broccoli.
Diane
Now that’s good food! I love that your using your own mushroom soup recipe! isn’t it nice that once you get going on some homemade recipes they work so well in so many other? I just love that. And I love that cheesy crusty top! Yum!
katerina
I’m so happy I have this for my dinner tonight! It’s so creamy and packed with flavors!
Theresa
This is super tasty and perfect for my family dinner
Divya
This is so delicious and comforting! Love that it can be made in advance.
Joanne
This is perfect, its quick, easy and I love making everything homemade.
tara
I am so in love with this casserole, it is a must make especially for the holidays!!!
Sandi
Comfort food at its finest! I used GF noodles and it was really nice. Of, and I swapped flour for 1:1 in the soup.
Gal
Your pictures are just stunning and this casserole is amazing!! The pics convinced me to make it right away.
Hillar
Nice recipe, it’s a bit cold this evening here in Spain and I had the Mushrooms sitting in my fridge. Combined your recipe and added Cream as well as beef broth. Came out great anyway. Thanks
Richelle
Comfort food that is easy to make. I added some leftover baked chicken and rice.
Mary
Added onion, hot pepper flake, paprika. Great recipe!