Penne and Blue Cheese Mushroom Casserole
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄4 cup butter (can use more butter)
- 1 onion, chopped
- 1 tablespoon fresh garlic, chopped
- 2 large red bell peppers, seeded and coarsely chopped
- 3 -4 celery ribs, chopped
- 1 cup canned sliced mushrooms, drained (optional)
- 1 1⁄2 cups whipping cream
- 1 1⁄2 cups half-and-half cream
- 1 lb blue cheese
- 1 teaspoon celery seed (or to taste)
- cayenne pepper
- salt
- 3 large egg yolks
- 1 lb penne pasta
- 1 1⁄4 cups grated parmesan cheese
directions
- Set oven to 375°F.
- Butter an oval (4-quart) baking dish I use my White Corning Ware dish for this).
- Cook the pasta in boiling salted water until JUST cooked (cook only to firm-tender) drain, and toss with a couple tablespoons of oil or melted butter; cover bowl with plastic wrap and set aside.
- Melt butter in a large heavy skillet over medium heat.
- Add in red bell peppers, celery, onion and garlic; saute until softened (about 6-7 minutes) add in sliced mushrooms, if using, season with salt and pepper; set aside.
- In a heavy saucepan combine whipping cream, half and half and blue cheese; stir over low heat until cheese melts; remove from heat, and add in about 1 teaspoon celery seeds and cayenne (to taste).
- In a medium bowl beat egg yolks, and gradually whisk in HALF of the cheese sauce, then return the mixture to saucepan with the cheese sauce, and whisk to blend.
- In a large bowl mix together cooked penne pasta, onion/red pepper mixture and cheese sauce; mix well to combine.
- At this point you can cover and refrigerate to bake later in the day or up to 24 hours.
- Sprinkle grated Parmesan cheese over the top of the casserole.
- Bake for about 25-30 minutes, or until the sauce is bubbling.
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