Guest Post: Homemade Cream of Mushroom Soup Casserole

Happy Saturday everyone!  I hope your long weekend has been going great so far.  I have another awesome guest post for you from Heather at Get Healthy with Heather.  Her blog was one of the first I started reading, and I’ve loved continuing to get to know her over these past few months.  The recipe below looks incredible – enjoy!  P.S.  I plan to be back with my regular blogging schedule on Monday!


Hi all!  I’m Heather, the blogger behind Get Healthy with Heather.


Back in September Ashley did a guest post for me, sharing some of her favorite comfort foods, healthified.   I’m so glad she asked me to return the favor for her!

Before I get into the recipe I’ve got for you today, a bit about me…  by the numbers.



24.5 years I’ve been alive

9 years I’ve loved to bake and cook

8 years I’ve been a dog owner

3.5 years I’ve been a cat owner

3.25 years I’ve been married


2 years I’ve been blogging

4 months I’ve been a group fitness instructor

3 months I’ve been pregnant!!


That last one’s the most exciting to me. :)


Before Jacob and I were married, I had 2 bridal showers.  That was pretty awesome.  One of the showers was basket themed and each guest was assigned an area in the house… kitchen, pantry, bathroom, etc, to fill their basket with.  One of the gals that brought a pantry basket stuffed it with canned goods, and tons of foods that would last a long time. 


Since we had just bought our first house we really needed help filling it up with food.  Did you know it costs a lot when you first fill your house with all the necessities?  So, we had a filled pantry, and it actually stayed filled for a while.  Since I cook just about every meal we eat in our house with real ingredients, those canned foods didn’t get used very often.  One of them was cream of mushroom soup. 


I came home from work one day, tired and not knowing what I was going to make.  I looked in the pantry, saw the cream of mushroom soup and took it out.  Then I found some whole wheat pasta and ground beef.  I cooked those 2, and then combined them with the cream of mushroom soup. 


Just 3 ingredients?  Yup, and Jacob was in love.   It was so easy, and yes super tasty, but not what I like to eat on a regular basis.  That was at least 1 year ago, and we haven’t eaten it since, mainly because I just don’t buy cream of mushroom soup.


But it never left my mind, so when I had a fridge full of mushrooms (pregnancy cravings make me buy a lot of something then I don’t want it the next day); I knew I needed to use them.


Enter homemade cream of mushroom soup casserole.


First you start by making cream of mushroom soup.  And you could totally just stop here, because it was delicious.  I kept ‘taste testing’ it to make sure it was okay.  It was very okay 😉

But to make your soup into an easy and complete meal, you add in ground beef (could use chicken, turkey or vegan ground meat here too!) and whole wheat pasta.


It’s comforting food to the max, and super easy too.  Not as easy as opening a can of soup, but so much tastier and better for you!

Cream of Mushroom Soup Casserole

Serves 6-8 depending on how hungry you are!



  • 4 cups sliced crimini mushrooms
  • 2 tbsp butter, divided
  • 1 tbsp olive oil
  • ½ cup whole wheat flour
  • 1 can low-sodium chicken broth
  • 2 cups milk (I used 2%)
  • 1 tsp sea salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 1 pound lean ground beef
  • 1 pound whole wheat pasta (whatever shape you prefer)



  1. Pre-heat your oven to 400 degrees.  Coat a large baking dish with olive oil spray.
  2. In a large pot over medium-high heat melt 1 tbsp butter.  Add in half the mushrooms.  Sauté until browned, then set aside.  Add in the other 1 tbsp butter and sauté the remaining mushrooms until browned. 
  3. Return the first batch of mushrooms to the pot (with the second batch), and add in the olive oil + flour.  Stir the flour around for 1 minute to coat the mushrooms.
  4. Whisk the chicken broth in until smooth.  Whisk in the milk, salt, pepper and thyme.  Whisk until smooth and bubbly.
  5. Remove from heat and allow to cool slightly.  It will thicken as it cools.
  6. Brown your beef in a pan.  Once browned drain on a plate lined with a paper towel.
  7. Cook your pasta according to package directions. 
  8. Combine the pasta, ground beef and cream of mushroom soup together the pour into your prepared dish.
  9. Bake for 15-20 minutes until everything is warmed together.


I hope you enjoy this meal as much as we did!  Comfort food sure is the best.


Have you ever tried making your own cream of mushroom soup? 


I’d love for you to stop by Get Healthy with Heather and say hey.  New friends are awesome and very, very welcome!




PS: let’s be friends on facebook and twitter too. :)


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