|Easy Mushroom-Cheese Casserole|
My Mushroom-Cheese Casserole is a recipe that I dare you not to love with how uniquely delicious it is not to mention how simple it is to throw together. Visualize your choice of pasta, fresh mushrooms in a creamy, white blanket of cream cheese, milk, cream of mushroom soup brought to their flavor potential with a wonderful combination of herbs and spices. If this sounds velvety rich and decadent, you bet it is and it’s worth every last bite.
As I mentioned, you really don’t have much work involved making this except for cleaning and chopping the mushrooms. The rest is a breeze and basically assembling the ingredients, heating through and then boiling up the pasta to serve it over.
You’ll love this especially on those days when you have a lot to do or forget to take something out from the freezer for dinner.
My Mushroom-Cheese Casserole
3 cups uncooked elbow macaroni or your favorite form of pasta
3/4 cup of milk
8-oz. package of fresh mushrooms
1 can (10.5 oz.) Cream of mushroom soup
1 teaspoon of curry powder
1 teaspoon of salt
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1/4 teaspoon of basil
1/4 teaspoon of garlic powder (not garlic salt)
4 oz. of cream cheese
2 tablespoons of olive oil
Clean and chop the mushrooms before browning them in the olive oil.
Now stir in the milk, mushroom soup, curry powder, salt, cayenne and black peppers, basil, garlic powder and cream cheese to heat through until everything is combined nicely before pouring over your drained pasta.