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Terra One Dustback Casserole

Ingredients

Cream of Mushroom Soup

  • 3 tbsp butter
  • ½ onion diced
  • 2 garlic minced
  • 4 baby portobello mushrooms sliced
  • 2 king oyster mushroom sliced
  • 6 shiitake mushrooms sliced
  • 1 tbsp thyme
  • 1 tsp salt
  • 2 tsp pepper
  • 2 ½ cups vegetable broth
  • 1 cup heavy cream

Casserole

  • 1 portion of saltuna recipe here
  • 12 ounces egg noodles cooked
  • 8.5 oz sweet peas
  • 2 tbsp butter melted
  • 3 tbsp panko

Instructions

  • Heat a deep pot with butter over medium-high heat. When the butter has melted, add the onions and garlic and cook until the onion has softened, about 4 minutes. Add the mushrooms and thyme.
  • Cook until the mushrooms have browned slightly, about 10 minutes. Add the broth, bring to a boil, and then reduce the heat to medium. Simmer for 10 minutes.
  • Transfer to a blender. Return to the pot and heat over medium heat. Add the heavy cream and heat until warmed through.
  • Preheat oven to 400°F. In a casserole dish, combine the saltuna and cooked egg noodles. Pour the cream of mushroom soup and mix in. Finally, add the sweet peas and lightly mix in. In a small bowl, combine the melted butter and panko.
  • Sprinkle the top of the casserole with the panko mixture. Place in the oven and cook for 20 minutes, or until the top starts to brown. Remove from the oven and let rest for 5 minutes before serving.