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Cream of Mushroom 'Fake Bake' Casserole

Kraft Memeber Recipe
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Makes: 6 servings, 2 cups Total Time: 35 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • Olive oil
  • 2 Tbsp. butter
  • 12 white button mushrooms, chopped in food processor
  • 1/4 onion, finely chopped
  • 2 portobello mushrooms, cut into 1/2" chunks
  • 1 pkg. shitake mushrooms, sliced
  • Salt & fresh ground pepper
  • 2 Tbsp. flour
  • 1 1/2 cups chicken stock, divided
  • 1 cup half-and-half
  • 1 Tbsp. thyme
  • Vinegar
  • 1 lb. prepared broad egg noodles
  • 2 cups grated cheese
  • Fresh chives
make it
In a medium saucepan heat a drizzle of extra virgin olive oil & butter. Add white button mushrooms and cook on medium heat.

While that cooks, drizzle some extra virgin olive oil in a frying pan and warm the oil on medium heat. Add the onions and other mushrooms. Sprinkle with fresh ground pepper and let it cook.

Go back to your saucepan the mushrooms should be starting to brown, add salt and pepper, flour, and another drizzle of extra virgin olive oil and stir to combine ingredients and cook about 1 minute. Wisk in 1 cup of chicken broth and half-and-half bring to boil. Reduce heat and let it thicken uncovered.

While your sauce is thickening, salt the other mushrooms and add thyme, remaining 1/2 cup chicken broth and a splash of vinegar. Bring to a boil and boil for a few minutes, most of the liquid should evaporate.

Combine the sauce, mushrooms, and noodles in a baking dish; cover with cheese. Place in broiler until cheese is melted and slightly browned. Top with chives and serve immediately.
The portobello mushrooms will cook faster if they are in smaller chunks. You can substitute any vegetable for this recipe. Any cheese will work.
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