Baked Cheesy Mushroom Casserole
There’s something extra cozy about pulling a bubbling casserole straight from the oven, especially when it’s packed with tender mushrooms and layers of melty cheese. This simple dish comes together with pantry staples yet tastes like something you’d enjoy on a relaxed Sunday evening. Whether you serve it as a hearty side or let it shine as the main event, it’s the kind of recipe that always gets a few “mmms” around the table.
Ingredients
- 1 lb button mushrooms, sliced
- 1 tbsp olive oil, for seasoning
- 1 tsp garlic powder, for seasoning
- 1 tsp dried thyme, for seasoning
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup shredded cheddar cheese, for topping
- 1/2 cup grated Parmesan cheese, for topping
- 1 cup heavy cream, for the creamy sauce
- 2 tbsp unsalted butter, melted, for breadcrumb topping
- 1/2 cup breadcrumbs (optional, for a crispy finish)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to help prevent sticking.
- In a mixing bowl, toss the sliced mushrooms with olive oil, garlic powder, thyme, salt, and pepper until everything is nicely coated.
- Spread the seasoned mushrooms evenly across the bottom of your prepared baking dish.
- Sprinkle the cheddar and Parmesan cheeses over the mushrooms to create a rich, savory layer.
- Pour the heavy cream evenly over the top—it will melt into the mushrooms and cheese as it bakes, forming a luscious sauce.
- In a small bowl, stir the melted butter together with the breadcrumbs. Sprinkle this mixture over the casserole for that crisp, golden top.
- Bake for 25–30 minutes, or until the edges are bubbling and the top turns beautifully golden.
- If you’d like an extra-crispy topping, slip the dish under the broiler for 2–3 minutes, keeping a close eye so it doesn’t burn.
- Let the casserole rest for a few minutes before serving. Finish with a sprinkle of chopped fresh parsley for a bright touch.
