While this casserole has a few steps to it, it makes a lovely Sunday night supper when paired with a green salad and fresh bread. 


8  ounces  uncooked campanelle pasta (or other fancy variety)
2 tbs butter
1/4  cup  chopped shallots
8  ounces  sliced “baby bella” mushrooms (miniature portabello mushrooms)
4  ounces  sliced cremini mushrooms
1  tsp thyme
1 1/2 tsp minced garlic (if you use fresh, you’ll need 3  garlic cloves, minced)
1/2 tbs vanilla
1/4  cup  all-purpose flour
2  cups  2% reduced-fat milk
1  cup  grated Asiago cheese, divided in half

How I made it:

Cook the pasta according to the package until al dente.  Put aside. 

Preheat the oven to 375 degrees.

Saute the shallots in butter over medium high heat, until tender.  Add garlic, stir together.  Add thyme, plus a little salt and pepper.  Stir together and cook about a minute longer.  Add the mushrooms, stirring gently to coat thoroughly.  Try not to crowd the mushrooms in the pan (it’s not a disaster if they are a little crowded, as long as you stir them periodically).  Cook for about 8 minutes, until tender and a nice little bit of sauce forms.  Turn down the heat to low.

Add flour to a separate pan, with 1/4 cup of the milk.  Heat over medium high heat, whisking continually as you gradually add the rest of milk.  Bring to a boil (keep whisking) and them remove from heat as soon as it starts to look thick.  Whisk in 1/2 cup of the shredded Asiago cheese, until melted and smooth.

Transfer the pasta to a prepared baking dish, then the mushroom mixture, gently stirring to coat thoroughly.  Add the cheese sauce, stirring again until mixed together.  Sprinkle the remainder of the cheese on top.

Bake for 30 minutes, until cheese starts to brown.  Let sit a few minutes before serving.

How it turned out: 

A yummy casserole, but maybe next time I’ll add chicken.