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Shiitake + Pork Noodle Casserole

This is not your mom's soup can Stroganoff casserole, but it definitely is my nod to it.


7oz Smoked Cheddar shredded, divided 4oz + 3oz

1 cup sour cream, room temperature

1 pound Ground Pork

1 teaspoon Kosher Sea Salt, divided 1/2 + 1/2

1 teaspoon Ground White Pepper, divided 1/2 + 1/2

2 teaspoons Dill Weed

4 Tablespoons Butter

1 pound Shiitake Mushrooms, sliced or chopped

1 large White Onion, chopped

1 Shallot, chopped

6 cloves Garlic, minced

4 Tablespoons Flour

3 cups Whole Milk

1 cup loosely packed Parsley, chopped

1 cup of frozen peas, thawed

1lb Large Elbow Noodles (or other noodles) prepared per package instructions and drained


  • Preheat the oven to 325°F.

  • Brown ground meat in a large skillet until broken up and cooked. Move to a mixing bowl, leaving excess grease in the skillet and stir in half of the salt and pepper along with the dill weed. Allow to cool.

  • Pour the grease out of the skillet, and melt the butter over medium-low heat.

  • Add the mushrooms, onion, garlic, and shallot, sauté until tender, approximately 10-15 minutes (depending on the size you chop your vegetables).

  • Microwave the 3 cups of milk for 2 minutes to take the chill off.

  • Add the flour and remaining salt and pepper to the skillet. Cook mixture, stirring frequently for about 1 minute.

  • Slowly pour in the milk, constantly whisking to dissolve the roux into the milk.

  • Simmer for about 5 minutes until starting to thicken. Remove from heat. Stir in parsley and peas into the roux mixture.

  • Stir sour cream and 4 oz of cheese into the cooled ground pork.

  • Prepare the pasta per package directions.

  • Pour drained noodles into a casserole dish.

  • Pour the vegetable sauce over noodles and stir until well combined.

  • Fold in sour cream, pork and cheese mixture, being careful not to over stir so when baked you get little pockets of sour cream and cheese.

  • Spread remaining 3oz of shredded cheese over all.

  • Place into the oven and bake, uncovered, until bubbling, about 30 minutes.

  • Serve after resting at least 5 minutes.

Makes 8 to 10 servings


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