I love to use the hot Italian sausage in stuffed mushrooms for a little kick, so that is what I used in this casserole, too. Feel free to use mild if you prefer mild. Heck, even breakfast sausage would still taste great in this recipe, but the Italian spices in the sausage really add something.
My choice of egg noodles was also intentional. I wanted a soft, simple textured noodle because I thought it would pair best with the other ingredients. However, if you don’t have egg noodles, I think medium-sized shells or even spiral noodles would be a great option for a substitution.
The flavors in this casserole are so good. I am truly so excited to share this recipe. I can’t wait to hear how you like it!
More of my Favorite Casserole Recipes
- Best Tater Tot Casserole
- Creamy Beef and Green Chili Casserole
- Broccoli Chicken Casserole with Egg Noodles
- Nacho Casserole
- The Best Chicken Tetrazzini Recipe
- Classic Shepards Pie
- Easy Chicken Pot Pie
- Chicken and Black Bean Chilaquiles
- No-Noodle Zucchini Lasagna
Step-by-step photo instructions for making Stuffed Mushroom Casserole
Frequently Asked Questions for making Stuffed Mushroom Casserole
Can I make this casserole with Rice instead of Pasta?
If you want to make it all rice instead of pasta, I suggest reducing the chicken stock to 1 cup, and then making it up to the point where you would add the pasta. And just serve that mixture over the top of steamed rice and sprinkle cheese over it. Yum! That actually sounds delicious. I think I’m going to have to try that.
Do I have to bake this in the oven or can I just eat it like a skillet meal?
Technically, everything is fully cooked before baking. So you could definitely just add the cheese on top and eat it like a skillet meal. I like to bake it so the breadcrumbs get toasty and the cheese gets bubbly and browned.
What type of sausage is best to use in this recipe?
I prefer to use Hot Italian Sausage, but any type of sausage will work. You can use mild Italian, regular sausage, breakfast sausage…whatever you like.
what type of mushrooms work best in this recipe?
White Button or Cremini are the best mushroom options for this recipe.
Can I use half and half instead of whole milk?
Yes, you can use half and half. It will just be a titch less creamy, but still delicious and a great way to cut out a few calories.
chef’s TOOLS:
More Recipes for the Mushroom Lovers
- 1 lb mild or hot Italian sausage (If in casings, remove from casings.)
- 1 lb mushrooms, thinly sliced and chopped
- 1 large onion, diced
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp pepper (If using mild sausage, add a pinch of red pepper flakes if you desire.)
- 1 lb egg noodles, cooked and drained (Make sure to salt the water.)
- 2 cups chicken stock or broth
- 1 cup heavy cream
- 3 cups mozzarella cheese, separated
- 1 cup parmesan cheese, grated
- ½ cup seasoned bread crumbs
- parsley flakes for garnish (optional)
- Preheat the oven to 350 degrees and spray a 9x13 glass baking dish with cooking spray and set aside.
- Start the water boiling for the pasta before you start making the sausage and mushroom mixture. Don't forget to salt the noodle water.
- In a large and deep skillet, add the butter and the onion and saute for 2-3 minutes. Add the mushrooms, salt, and pepper and continue to saute until the mushrooms and onions are fully cooked. Remove from the skillet and set aside.
- Place the sausage in the skillet and cook until nicely browned and fully cooked.
- Add the mushroom onion mixture back into the skillet with the sausage.
- Next, add the chicken stock and heavy cream. Let it come to a small simmer for 3-5 minutes.
- Remove from heat and stir in 1 cup of mozzarella cheese and ½ cup of parmesan cheese. Stir until combined and then add the cooked and drained egg noodles. Mix well.
- Pour into the prepared 9x13 pan. Top with the remaining mozzarella, then the bread crumbs, and then the parmesan cheese.
- Bake at 350 degrees for 30 minutes.
- Serve and enjoy!
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