No Condensed Can of Crap Casserole!

I have searched high and low for good casserole recipes. Almost all contain that horrible can of condensed cream of something soup. That stuff is AWFUL....sodium and fat content to kill an elephant. Paula Deen is out to kill America...LOL...she is the lead offender of this condensed casserole nonsense. Well here is my idea of what a casserole should be. Hello...make your own cream of whatever soup...and then the casserole...

Ingredients

Cream of Mushroom Sauce:

1 tablespoon olive oil

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

sprinkle of nutmeg

S&P

Casserole:

2 tablespoons extra virgin olive oil

1 shallot, sliced

2 portobello mushroom caps, thinly sliced

1/2 lb shitake and oyster mushrooms

1 tablespoon fresh thyme, fine chop

S&P

1/3 cup white wine

1 lb egg noodles

butter

1/2 lb alpine lace swiss cheese, shredded (cut into chunks and pulse in a food processor)

3 tablespoons chives, chopped

Directions

Bring a large pot of water to a boil. Cook noodles according to package directions to al dente. Drain and sprinkle with olive oil so they don't turn into a solid clump.

Heat extra virgin olive oil and butter in a pot over medium high heat. Add the button mushrooms and cook for five minutes...keep stirring. Add the flour and cook for another minute. Whisk in the chicken stock and then the milk. Reduce heat and let simmer.

Heat extra virgin olive oil in a large skillet over medium high heat. Add all the mushrooms (portobella, shitake and oyster) and cook for 7 minutes. Season with thyme and S&P. Add wine to deglaze the pan....let the remainder of the liquid cook off.

Put the noodle back in the large pot you cooked them in and add the mushroom sauce and stir to combine.

Spray a casserole dish with canola oil cooking spray and transfer the mushroom noodles. Top with the mushroom ragout from the skillet and then finish it off with the shredded cheese.

If you are making this right away put in the oven under the broiler on high and cook until the cheese is melty and bubbly. The edges just browning. About 10 minutes. If you are making this in advance, preheat oven to 350 degrees and bake for about 25-30 minutes.