Mushroom Pasta Casserole Recipe
Summary
Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Main IngredientMushroom
Ingredients
| 1 pound spiral pasta, mostacolli or medium-sized shells | ||
| Dairy sour cream | 1/4 Cup (16 tbs) | |
| Spaghetti sauce | 32 Ounce, prepared | |
| 1 4 1/2-ounce bottle sliced or button mushrooms | ||
| 8 ounces shredded mozzarella or Cheddar cheese | ||
Directions
Cook pasta to the al dente stage according to package instructions. Drain and rinse under cold water. Return to pot and stir in sour cream, mixing thoroughly.
Spread half the pasta over the bottom of an oiled 4-quart casserole. Cover with half the sauce, half the mushrooms with their liquid and then half the cheese. Repeat with remaining pasta, sauce, mushrooms and cheese.
Cover and bake at 350° F. for 30 to 35 minutes. Casserole may be assembled earlier and refrigerated until baked. Allow an extra 1/2 hour baking time if previously refrigerated.
Spread half the pasta over the bottom of an oiled 4-quart casserole. Cover with half the sauce, half the mushrooms with their liquid and then half the cheese. Repeat with remaining pasta, sauce, mushrooms and cheese.
Cover and bake at 350° F. for 30 to 35 minutes. Casserole may be assembled earlier and refrigerated until baked. Allow an extra 1/2 hour baking time if previously refrigerated.
Chef
