Baked Cheesy Mushroom Casserole: A Comforting Delight

Ingredients

Main Ingredients

• 1 ½ lb (≈ 700 g) fresh button or cremini mushrooms, sliced
• 2 cups (≈ 200 g) shredded sharp cheddar cheese
• 1 cup (≈ 100 g) shredded mozzarella cheese

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all‑purpose flour
• 1 ½ cups whole milk, warmed
• ½ teaspoon Dijon mustard

Seasonings & Topping

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• ¾ cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)

Instructions

Creating the Crunchy Topping

1. Combine breadcrumbs and butter. In a small bowl, mix the panko breadcrumbs with 2 tablespoons melted butter until every crumb is lightly coated. The butter will toast the crumbs, giving them a buttery crunch.
2. Apply the topping. Evenly scatter the buttered breadcrumbs over the cheese‑laden casserole. Press gently with the back of a spoon to create a uniform layer that will brown evenly.
3. Bake to perfection. Place the dish in the preheated oven and bake for 20‑25 minutes, or until the topping turns golden brown and the sauce bubbles at the edges. A visual cue of a deep amber crust signals it’s ready.
4. Rest before serving. Remove the casserole from the oven and let it sit for 5 minutes. This short rest allows the sauce to set, making it easier to slice and serving each portion with a perfect balance of sauce and crunch.