I always thought that any good recipe base started with Campbells Cream of Mushroom, but when we started reading labels and paying attention to the ingredients in these processed foods, we realized just how many harmful things (GMO, partially-hydrogenated or trans-fats, artificial flavors, tons of sodium, etc.) come included in that nice round convenient can. When we decided to start making our own cream of mushroom we were a little intimidated at first, but the first time we tasted it we realized that there truly is nothing like Grandma’s old-fashioned way. Sure it’s a bit more work, but not as much as you think, and the rewards are so worth it! Here is a recipe that incorporates homemade cream of mushroom with chicken, egg noodles, and broccoli to make a wonderful casserole!
This is just an excellent casserole – protein, carbs, and veggies all in one dish!
Ingredients:3-4 Tbsp butter 3 medium mushrooms, chopped 1 medium onion 1 tsp minced garlic 1/3 cup wheat flour 2-3 cups milk 1/2 pound egg noodles 1 lb frozen broccoli florets (will unthaw in oven) 1 cup frozen corn 1 lb chicken cooked and cut in small pieces Bread Crumbs (We love our homemade whole wheat bread crumbs, but any crumbs will do.) Italian Seasoning/Salt/Pepper (to taste)
Bring water to boil. Cook noodles in boiling water (add a little salt). This should be cooking simultaneously with the sauce below. Noodles should come out before sauce is complete.
Medium heat – Melt butter, slice onion and mushrooms into small pieces (to preference). Sauté mushrooms and onion until fully cooked. Add wheat flour, constantly stirring until it soaks up moisture. Add garlic, cook for 1 minute while stirring (garlic will toast, releasing the flavor). Add milk slowly, constantly stirring – bring to a boil and let it thicken. Always start with less milk, add more as soup thickens until you reach desired consistency.
Pour cooked noodles in a greased casserole dish. Spread broccoli, corn and chicken evenly over the noodles. (A family variation we enjoy sometimes is to replace the broccoli with peas). Season to preference with Italian seasoning, salt, and pepper (We use approximately 2 Tbsp of Italian seasoning in this dish, but you might want more or less. Also be sure to salt generously to taste – it might seem like a lot but it’ll still be less than a Campbell’s can). Pour broth mixture evenly over dish. Sprinkle bread crumbs on top.
Bake for 20-30 minutes at 350 degrees