Wednesday, May 4, 2011

Mushroom Lover's Stroganoff Casserole

Mushroom Lover's Stroganoff Casserole
During my carnivore days this recipe was a favorite in our house. It's been years since we've made it and looking through my old recipe box made me nostalgic. So, I decided to try a twist on it with a little help from my old friend, Quorn and a whole lot of fresh mushrooms.

What I Used
6-8 ounces of egg noodles
12 ounce package of Quorn brand ground beef substitute
1 can of Campbell's Cream of Mushroom Soup
1 pound fresh, sliced mushrooms
1/2 Cup chopped onion
1/2 Cup sour cream
1/2 Cup of milk
1/2 Stick of butter

How I Prepared It
Cook egg noodles according to package directions
Microwave Quorn crumbles for 1 minute to thaw
Saute about 2/3 of the mushrooms with the onion in about half the butter - do not drain
Combine Quorn, Soup, Sour Cream, Milk, Mushroom, Onion and Noodles in a large bowl
Pour mixture into a casserole dish
Saute remaining mushrooms in remaining butter and pour over top of casserole
Cover loosely with foil
Bake at 375 degrees until hot and bubbly (about 30 minutes)

How It Turned Out? was good but not great. The kids wouldn't eat it. My husband said it was just okay. I agree. We made two meals out of it and I wasn't that impressed. My thought is that it worked differently when actual beef was used because this used to be one of our favorite recipes. This may be one of those recipes best left to the carnivores. Hint: it needs a lot of salt added.
Pro's: Relatively easy recipe, portable for potlucks.
Con's: Just an okay recipe, 360 calories per serving, which just isn't worth it for what it was.

How does it rate? 2 out of 4 stars. It was edible, and it was okay but I probably won't make it again.