Mushroom Pasta Bake

Vegetarian mushroom pasta

This is my take on a vegetarian turkey tetrazzini casserole. Growing up, my mom would make this after most Thanksgivings with the leftover turkey. I almost loved the tetrazzini as much as Thanksgiving dinner itself.

Wanting a vegetarian option, I thought what else gives great meaty/heartiness to a dish? And shrooms were the answer. This casserole is filled with mushrooms, is creamy, cheesy, and seriously satisfying. The top of the noodles become slightly crispy, offering excellent textural differences.

mushroom pasta bake recipe

meat instead of mushrooms

If mushrooms aren't your thing I suggest subbing the fresh mushrooms for chopped chicken or turkey. I would still use the cream of mushroom soup because the size and amount of mushrooms in the soup are minuscule and hardly noticeable.

Mushroom Pasta Bake

A vegetarian take on turkey tetrazzini. The mushrooms offer a meaty heartiness the turkey would usually offer. This casserole is cheesy, creamy, and very easy to assemble.

Course dinner
Keyword dinner, Mushroom, pasta
Prep Time 10 minutes
Cook Time 40 minutes
Servings 5


  • 1 pound spaghetti
  • 2 cans cream of mushroom soup
  • 2 cups shredded cheddar cheese
  • ¼ cup parmesan cheese more for sprinkling
  • 1 container mushrooms sliced or diced


  1. Preheat oven to 350 degrees.
  2. Cook pasta until al dente (I usually take 1 min 30 seconds off the cooking time). In a large bowl, combine mushroom soup, cheddar cheese, parmesan cheese, and sliced or diced mushroom.

  3. Once pasta is done cooking, add the pasta to the mushroom mixture. Mix until combined. Pour into a greased 9x13 baking dish. Top with parmesan cheese.

  4. Bake for about 30-40 minutes or until heated through.

Recipe Notes

This casserole is delicious with canned or fresh cranberry sauce. For extra protein, you can add chopped cooked chicken or turkey to the casserole before baking. It’s a great dish for leftover turkey after Thanksgiving.

Make Ahead: Let the casserole cool and come to room temperature, cover with plastic wrap, refrigerate and bake the next day. Or you can cover with plastic wrap and foil, freeze, and thaw in the fridge the day before baking. It will keep for about 3 months in the freezer.

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