Penne and Blue Cheese Mushroom Casserole Recipe

Name: Penne and Blue Cheese Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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 ½ cups whipping cream; 1 ½ 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 ¼ cups grated parmesan cheese

Servings: persons

¼ 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 ½ cups whipping cream
1 ½ 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 ¼ cups grated parmesan cheese

1
Set oven to 375F.
2
Butter an oval (4-quart) baking dish I use my White Corning Ware dish for this).
3
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.
4
Melt butter in a large heavy skillet over medium heat.
5
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.
6
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).
7
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.
8
In a large bowl mix together cooked penne pasta, onion/red pepper mixture and cheese sauce; mix well to combine.
9
At this point you can cover and refrigerate to bake later in the day or up to 24 hours.
10
Sprinkle grated Parmesan cheese over the top of the casserole.
11
Bake for about 25-30 minutes, or until the sauce is bubbling.

1893

kcal

Calories

132

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup butter (can use more butter), 1 onion, chopped, 1 tablespoon fresh garlic, chopped, 2 large red bell peppers, seeded and coarsely chopped, and more.

Yes, Penne and Blue Cheese Mushroom Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne and Blue Cheese Mushroom Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions