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Creamy Mushroom Casserole

This creamy mushroom casserole is rich, garlicky, and cozy with a tangy brightness from a splash of vinegar. The golden herbed breadcrumb topping adds a buttery crunch that makes every bite feel indulgent yet balanced.

Course Main Course

Cuisine American

Keyword Creamy Mushroom Casserole, Mushroom Casserole, mushrooms cream sauce

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 324

Author Erren Hart

Ingredients

2 lb crimini baby bella mushrooms, cleaned and quartered
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots finely chopped
3 cloves garlic minced
4 oz cream cheese softened
¼ cup sour cream
½ cup chicken stock or vegetable stock
¾ cup grated Parmesan cheese
3 tablespoons fresh parsley chopped (plus more for garnish)
1 teaspoon white wine vinegar or red wine vinegar
Salt and freshly ground black pepper to taste

Homemade Italian Seasoned Breadcrumbs:

⅓ cup plain breadcrumbs
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
Small pinch of salt
Small pinch of black pepper
1 tablespoon melted butter
1 tablespoon olive oil

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a small bowl, combine the breadcrumbs, oregano, basil, parsley, garlic powder, onion powder, salt, and pepper. Stir in the melted butter and olive oil until the breadcrumbs are evenly moistened. Set aside.
Heat the butter and olive oil in a large skillet over medium-high heat. Toss in the chopped shallots and sauté for 2–3 minutes until they’re tender and aromatic. Add the quartered mushrooms and cook for 8–10 minutes, stirring now and then, until they release their liquid, the liquid evaporates, and the mushrooms turn golden brown. Sprinkle with salt and pepper to taste.
Stir in the minced garlic and cook for 1 minute. Lower the heat to medium-low and add cream cheese, sour cream, and chicken stock. Stir until everything melts together into a smooth, creamy sauce.
Stir in the grated Parmesan and chopped parsley. Mix well to combine. Taste and adjust seasoning as needed.
Remove the skillet from heat and stir in the wine vinegar. This helps balance the richness and brighten the flavors.
Transfer the creamy mushroom mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the herbed breadcrumb mixture evenly over the top.
Bake for 25–30 minutes, until the topping is golden and crisp and the casserole is bubbling around the edges.
Let cool slightly before serving. Finish with a sprinkle of fresh parsley and serve warm.

Video

Notes

Erren’s Top Tips

Batch the mushrooms. Two pounds is a lot! Cook in two batches if your skillet is crowded—this way, the mushrooms brown instead of steam.
Don’t skip the vinegar. That teaspoon of white or red wine vinegar might seem small, but it brightens the whole dish.
Let it rest. After baking, let the casserole sit for 5–10 minutes. The sauce thickens and the flavors settle beautifully.
Grate your own cheese. Pre-grated Parmesan doesn’t melt as smoothly. Freshly grated makes a huge difference in creaminess.
Taste as you go. Parmesan adds saltiness, so adjust your seasoning at the very end for the perfect balance.
Breadcrumb glow-up. If your breadcrumbs look dry before baking, drizzle on another teaspoon of olive oil for extra crunch.

Variations & Add-Ins

Protein Boost: Stir in cooked shredded chicken, ground turkey, or Italian sausage before baking.
Veggie Power: Add sautéed spinach, kale, or broccoli florets for color and nutrients.
Cheese Swap: Try Gruyere, Fontina, or mozzarella for different cheesy vibes.
Make it Lighter: Use reduced-fat cream cheese and Greek yogurt instead of sour cream.

Storage & Freezing

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F until hot, or microwave single portions. Add a splash of stock if the sauce thickens too much.
Freeze: Assemble the casserole but don’t bake it. Wrap tightly and freeze for up to 2 months. When ready, bake straight from frozen at 350°F, adding about 15 extra minutes.

Nutrition