Mushroom Chia Seed Casserole

Day 92

This is another meal that was a staple in our home for about 15 or 20 years. It used to be our Chicken Poppyseed Casserole, but now we make it without the chicken-and tonight, without the poppyseeds, since we failed to notice we were out until it was a bit too late to fetch more. This is the first time we have made a version of this casserole since moving to a meatless diet.

Mushroom Chia Seed Casserole

Mushroom Chia Seed Casserole

Since we're missing 3 of the ingredients (chicken, poppyseeds, cream of chicken soup) from the original recipe, I have decided to rename it.

1 package of extra broad egg noodles
3 cups cream of mushroom soup (see recipe below)
1 cup sour cream
8 scallions, or 3/4 cup
2 rows of Ritz, crushed
4 tbsp chia seeds
3 tbsp butter, melted

Another difference from the original recipe is the extra broad egg noodles. I bought them by accident, since we always use the egg noodle dumplings for this recipe, which are broader than the extra broad. But, whatevs, same thing.

Wash and dice the scallions. Cook the egg noodles according to package (in a big pot of boiling salted water until al dente).

Scallions

Mix: cooked noodles, soup, sour cream and scallions. Pour into a greased casserole dish. Crush Ritz crackers and drizzle with butter; spread over top of noodle mixture. Sprinkle with chia seeds.

Egg noodle mixture

Original Ritz for the topping

Bake in 400 degrees F oven for 40 minutes until topping is browned and casserole is heated through.

Mushroom Chia Seed Casserole

Cream of Mushroom Soup

Laura made the cream of mushroom soup that we used in the casserole earlier today.

Ingredients

16 oz mushrooms
1 onion, diced
1 shallot, minced
3/4 box vegetable broth
1/2 cup coffee cream

Slice half the mushrooms. In a saucepan, sauté them in a bit of oil until cooked, but not brown, and then transfer to the blender.

 Sautéed mushrooms

Our trusty blender

Add more oil to the saucepan. Add diced onion and shallot and sauté until clear. Add the sautéed onions and shallots to the blender with the mushrooms. Pour the veggie broth in as well, and whiz for 5 minutes.

Sautéing onion & shallot

Take the other half of the mushrooms and slice half of them and dice the other half (for variety). Add to the saucepan and sauté them the same as the first batch.

Sliced & diced mushrooms

Add the blended mushroom and onion mixture back to the pot with the new sautéed mushrooms and bring to a simmer. Slowly add the coffee cream and heat on medium-low while stirring for a minute or two-don't allow it to boil.

Homemade cream of mushroom soup

Use this easy, delicious cream of mushroom soup to make a fantastic mushroom chia seed casserole.

Plate of Mushroom Chia Seed Casserole

Reviews/Comments

I give it a 9 1/2. This is every bit as enjoyable as the original chicken/poppyseed version, and I'm not just saying that to convince myself or you. Sooooo good. The chia seeds are a great replacement for the poppyseeds because they have the same texture, provide a healthy component but have relatively no flavor. The mushrooms, scallions, sour cream and Ritz provide all the flavor needed.

Laura: It was good! 8 1/5. Didn't miss the chicken a bit.