Step-by-Step Instructions
Preheat the Oven:
Preheat oven to 375°F (190°C). Film a 9×13-inch baking dish with a little oil to keep it from sticking.
Season the Mushrooms:
Add the mushroom slices to a mixing bowl with olive oil, garlic, thyme, salt, and pepper. Toss until the mushrooms are well coated with the seasoning.
Layer the Dish:
Drain any excess oil from the mushroom mixture and spread evenly in the bottom of the prepared baking dish.
Add the Cheese:
Share the shredded cheddar and the grated Parmesan cheese evenly between the mushroom tops.
Pour the Cream:
Drizzle all of the heavy cream over the mushrooms and cheese in an even layer — it will become a creamy sauce as it bakes.
Make the Breadcrumb Topping:
In another bowl, stir together the melted butter and breadcrumbs until they’re fully combined. Chews needs a helping hand to get there (and to be honest, I think the crisp topping/chews are a match made in heaven), throughout the casserole.
Bake the Casserole:
Place the baking dish in the preheated oven; bake until golden brown on top and bubbling around the edges, 25 to 30 minutes.
Optional Broil:
For a crust with further crunch, broil the casserole for an additional 2 to three minutes after it comes out of the oven. Watch closely so they don’t burn.
Rest and Garnish:
Let the casserole rest for a few minutes to set. Give it a sprinkle of chopped parsley to finish.
Serving Suggestions:
This cheesy mushroom casserole complements so many main dishes. Here are a few ideas:
Grilled Chicken or Steak The casserole’s rich creaminess is nice with the smokiness of grilled meats.
Roast Beef or Pork: Serve with a hearty roast for a classic comfort-food meal.
Pasta: You can serve it alongside a simple pasta or risotto for a filling vegetarian meal.
Roasted Vegetables: Serve alongside roasted asparagus or Brussels sprouts to cut the richness.
Storage and Reheating Tips:
This casserole can be made ahead or have leftovers, and it stores well.
Refrigeration: Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Freezing: If you want to freeze it, let the casserole cool completely, tightly wrap with plastic wrap and foil, and freeze for up to 1 month. (Defrost overnight in the refrigerator before reheating.)
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 min, or until heated through. If the casserole has gotten too thick, add a splash of cream.
