Cream of Mushroom Casserole

This delicious Cream of Mushroom Soup starts with some great Homemade Cream of Mushroom, and you'll find the recipe here
Servings 6



  1. Preheat oven to 375 degrees F.
  2. Make the Cream of Mushroom Soup (recipe here ).
  3. 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.
  4. 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.
  5. Place mixture in a casserole dish, and sprinkle remaining ½ cup shredded mozzarella over the top.
  6. Bake casserole, uncovered, in 375 degree oven for 20-25 minutes, or until cheese is bubbly and browned a bit.

Recipe Notes

Casserole can be made a day in advance and kept in the fridge for tomorrow's lunch or dinner.