Ingredients to Make Mushroom Casserole
With a few pantry ingredients and lots of mushrooms, this mushroom casserole comes together in one pan and bakes together in a casserole dish. The panko topping is the perfect finishing touch to this recipe!
Baby Bella Mushrooms: Yes, 2 pounds! It seems like a lot, but they cook down in volume making them perfectly tender and flavorful in this casserole! Garlic: Fresh minced garlic adds flavor. Unsalted Butter: Unsalted butter helps to control the salt. Cream Cheese: Softened cream cheese adds creaminess. Sour Cream: Sour cream brings a tangy flavor to the casserole. Parmesan Cheese: Shredded parmesan melts into the casserole making it cheesy and delicious! Salt: Enhances the flavors in the casserole. Black pepper: Freshly ground cracked black pepper is the best! Panko Breadcrumbs: Add a slightly crunchy texture! You can use plain or seasoned breadcrumbs if you prefer. Fresh Parsley: Fresh chopped parsley gives the panko topping a touch of herb flavor.
Mushroom Casserole Recipe
This cheesy mushroom casserole is a crowd-pleasing side dish that everyone will devour! You are going to love all of its wonderful flavors and textures! Follow the steps below and on the recipe card.
Mushrooms: You may use baby bella mushrooms as listed in the recipe card, but use other varieties such as white button, portabello, or cremini mushrooms. And if you have leftover mushrooms, make these easy air fryer mushrooms or my favorite balsamic mushrooms! Gluten-Free Option: To make this a gluten-free casserole, eliminate the panko topping and instead sprinkle additional parmesan cheese over the top before baking. Top with freshly chopped parsley. Cheese: You may replace the parmesan cheese with gruyere, mozzarella, swiss, or sharp cheddar cheese. Browning Tips: If your casserole is cooked through but your panko topping isn’t browning very well then I have a tip! Turn the broiler on high and let the panko crisp up for 1-2 minutes. Keep a close eye on the casserole because the broiler can cause it to go from golden brown to burned quickly!
In the Refrigerator: If you have leftovers, keep them in an airtight container in the fridge for up to 5 days. To ensure the best texture, I don’t recommend freezing this mushroom casserole. To Reheat: Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes. Alternatively, microwave individual portions for 1-2 minutes. Make Ahead: The mushroom mixture of this casserole recipe can be prepared up to 2 days in advance. Store covered in the refrigerator until you are ready to bake your mushroom casserole. Let the casserole come to room temperature while you preheat the oven and make the panko topping. Sprinkle the topping on the casserole before baking!
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