Mushroom Noodle Bake


What is it with noodle casseroles and being so darned non-photogenic? I’ve actually made this recipe a few times, tweaking a bit each time and hoping the pictures will come out better. They have been gradually coming out better, but darned if it’s just not a pretty dish. So so so tasty though!

We had friends over for dinner. The types of friends who have you over for dinner and make you ah-mazing food! So you of course have to bring out something wow-worthy. This totally passes the test. They cleaned their plates. As a matter of fact, we finished off a huge casserole between the four of us. This will make an excellent meal for your next dinner party. Or any old time.


The secret to this recipe? Mushroom variety. I shelled out and bought a fancy variety pack from whole foods. It really made the difference. If you don’t feel like spending your hard earned moolah on ‘shrooms, feel free to just use some good old white button.

Mushroom Noodle Bake

1 12 oz bag of shell noodles (I used tinkayada gluten free rice ones)

2 cloves of garlic, minced
3 small shallots, thinly sliced
4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped
4 stalks of celery, thinly sliced
1 head of broccoli, cut into bite-sized pieces
1.5 cups of peas
2 cups of vegan chicken (I used beyond meat strips), roughly chopped
1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)
4 tbsp of nutritional yeast
1 tsp of salt
1/4 cup of breadcrumbs
vegan mozz to top (optional)

Preheat the oven to 350. Start by cooking your pasta according to package directions. While the noodles cook, heat a cast iron pan (or wok) on the stove. Add a bit of olive oil to your pan and sautée the garlic and shallots for 1 minute. Add the mushrooms and celery and cook until they soften. Add the broccoli and cook until they turn bright green. Finally add your peas & chickin’, cream of mushroom soup, nutritional yeast and salt Cook until the broth thickens (about 10 minutes). I topped mine with some bread crumbs and vegan mozzarella and baked it in the oven for 25 minutes.


11 thoughts on “Mushroom Noodle Bake

  1. Casseroles are so hard to make look pretty! But all that matters is the taste.
    I love dishes with lots of different mushroom types, all the different textures, so fun!

  2. The recipe SOUNDS really awesome! But yeah- casseroles- not so pretty. Every so often I find photos from the the 50s with casseroles, and they are always doing weird stuff to try and make them look fancy.

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