Bacon-Mushrooms Egg Noodle Casserole

I still have a few recipes from 2017 that I haven’t blogged about so bear with me when you see pictures with hints of holiday colors and decors. To tell you the truth my mindset hasn’t left the holiday break yet. What with the cold weather we’re ALL having and my daughter’s school has been closed because of what little snow the nature shared with us. Anyhoooo, I digress so let’s get back to this easy and simple yet scrumptious Bacon-Mushrooms Egg Noodle Casserole.

Bacon-Mushrooms Egg Noodle Casserole
Author: Dexie J Wharton
  • 5-6 strips bacon chopped
  • 1 sm onion chopped
  • 2 cloves garlic chopped
  • 2 tbsp flour
  • 1 cup cream or milk
  • 1 cup reserved pasta water
  • 5-6 pieces button mushrooms sliced
  • 1 1/2 cup shredded cheddar cheese
  • sprinkle of salt and pepper
  • sprinkle of Italian seasoning
  1. Boil the egg noodles, al dente. Reserve a cup of the water.

  2. In a pan, brown the chopped bacon. Add the onion and garlic to saute. Add the flour. Whisk to form a roux. Stir in cream and reserved pasta water until well-incorporated then add 1 cup of shredded cheese. 

  3. Keep stirring until the cheese melts. Add the sliced mushrooms then season with Italian seasoning, salt, and pepper. Stir in the egg noodles. 

  4. Transfer the whole thing in a casserole pan. 

  5. Sprinkle the remaining cheese on top. Bake it in the preheated oven(350°) for 15 minutes. 

Serve with salad and garlic bread.

About Dexie J Wharton

Mother of 2. She drinks a lot of coffee on weekdays and she drinks wine on the weekend. She also eats a lot of chocolate, pork, and sushi.