Bacon Mushroom Noodle Casserole
Pinched 109 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 can(s)||cream of mushroom soup|
|1 1/2 c||small pasta of choice|
|3/4 can(s)||milk (fill the soup can about 3/4)|
|2-3 slice||american cheese|
|1||handful shredded cheddar cheese|
|3-4 slice||bacon, chopped|
|3/4 c||sliced mushrooms|
East Berlin, CT (pop. 4,608)
Member Since Apr 2011
I am always in the mood for some comfort food. And for me, that includes a nice warm, creamy casserole. I made this as a play on my mom's tuna noodle casserole.
Preheat the oven to 350°F.
Cook bacon in a skillet until brown and just crispy, drain on paper towels. In the same pan as drippings, sautee the mushrooms until soft.
Cook pasta according to package directions, drain.
In a medium sauce pan, combine soup, milk, cheeses, bacon and mushrooms. Stir until warmed through and cheese is melted. Add pasta.
Pour into casserole dish and bake in preheated oven for 30 minutes.