I hope everyone is having a fantastic week so far!
It's been a slower week for us, but we're gearing up for a busy weekend! My daughter is off to Girl Scout camp tomorrow with her troop, and I have work events both Saturday and Sunday!
The non-profit I work for, Promise Neighborhood of Central Minnesota hosts an annual "Stop the Violence" event at a local school. The community comes together for a basketball tournament, BBQ, tables with local businesses and services and so much more! We look forward to it every year!
We also have our annual fundraiser dinner at a local church! I'm looking forward to meeting more people in the community and share more about our great organization!
Now for today's recipe!
With summer winding down, comfort food recipes are now on the menu!
We love casseroles (or hotdish as we Minnesotans call it), soups, and anything else that warms your heart and fills your belly.
This casserole is delicious! I made it a couple months ago, but decided to save the post for now. The spinach came from our community garden and it pairs so well with the mushrooms and chicken!
Along with the egg noodles and cheese, this dish is quite perfect!
It works for weeknights, or even for Sunday dinner! If you have leftovers, those are great for lunches too!
Every time we have leftovers, I put them into our lunch sized containers immediately, so my boyfriend and I can put them in our lunch coolers for work.
It saves tons of money instead of eating out and it's convenient to already have everything ready.
This casserole would also be great with beef, or if you prefer meatless, it would be tasty that way as well!
Even though cream soup casseroles aren't the healthiest, we still enjoy them from time to time. They remind me so much of my childhood!
What are your family's favorite casseroles? Do you make them often?
Cheesy Chicken, Spinach and Mushroom Noodle Casserole
- 1- 10.5 ounce can cream of mushroom soup
- 1- 10.5 ounce can milk
- 8 ounces sour cream
- 1 teaspoon dried parsley
- 8 ounces egg noodles, cooked
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 4 ounces fresh white mushrooms, sliced
- 2 cups cooked chicken, chopped
- 1 3/4 cup shredded cheddar cheese, divided
- salt and pepper
Preheat oven to 350 degrees.
Grease a 9x13 glass casserole dish.
In a large bowl, whisk together the cream of mushroom, milk, sour cream, parsley, salt and pepper until combined.
Add the noodles, spinach, garlic, mushrooms, chicken and 1 cup shredded cheddar. Mix to combine.
Pour into baking dish and spread evenly. Top with remaining 3/4 cup shredded cheddar cheese.
Bake for 40 minutes, until bubbly and cheese starts to brown. Remove from oven and serve.
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