Mushroom-Noodle Bake - Carolina Country

Mushroom-Noodle Bake

3.4/5 rating (9 votes)
Mushroom-Noodle Bake

This recipe was inspired by noodle kugel that’s served at Jewish holidays. Traditionally, kugel is sweet, but mushrooms make this savory version a side dish suitable for all kinds of holiday meals. Use white, cremini or baby bella mushrooms, or a combination.


  • 1 bag (16-ounce) wide egg noodles, cooked and drained

  • 6 tablespoons olive oil

  • 1½ pounds mushrooms, sliced

  • 1 cup onion, chopped

  • 1½ cups sour cream

  • ½ cup milk

  • 3 eggs, beaten

  • 1½ teaspoons thyme

  • ½ teaspoon paprika

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  • Chopped parsley for garnish


  1. Put the cooked egg noodles in a large bowl and set aside. Preheat the oven to 350 degrees.

  2. Pour the olive oil into a large sauté pan over medium heat, and add the mushrooms and onion. Add a pinch of salt and cook, stirring, until the vegetables are soft and most of the liquid from the vegetables is gone, about 4 minutes.

  3. Add the mushrooms and onions to the noodles and toss gently to combine. In a separate bowl, combine the sour cream, milk, eggs, thyme, paprika, pepper and salt; then stir into the noodle mixture.

  4. Spray a 9-by-13-inch baking dish with nonstick cooking spray, then pour in the mixture, spreading it evenly. Bake for about 1 hour or until the casserole is cooked through and lightly brown on top. Let cool for a few minutes to let it set and garnish with parsley before serving.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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3.4/5 rating (9 votes)

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