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tiger mushroom alfredo casserole

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created an eighth recipe with tiger sauce creation. I thought, "what if alfredo, mushrooms, and penne pasta were combined with tiger sauce?" This is the answer to that question. It has 3 kinds of mushrooms: portabella, white, and cremini. It's very good with a roast whole chicken and buttered corn.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For tiger mushroom alfredo casserole

  • 1 lb
    uncooked penne pasta
  • 1 c
    shaved Parmesan cheese
  • 1 Tbsp
    olive oil
  • 3
    sliced portobello mushrooms
  • 3
    white mushrooms, sliced
  • 4
    cremini mushrooms, sliced
  • 2 tsp
    sea salt mixed with black pepper
  • 2 c
    tiger sauce, divided
  • 1 Tbsp
    margarine
  • 1 jar
    roasted garlic alfredo sauce
  • 8 oz
    cream cheese, softened
  • 8 oz
    monterey jack cheese, shredded

How To Make tiger mushroom alfredo casserole

  • 1
    Cook penne pasta according to package directions. Drain.
  • 2
    Preheat oven to 375 degrees F.
  • 3
    Coat a 13- x 9-inch baking dish with cooking spray. Add shaved Parmesan cheese.
  • 4
    Heat olive oil in a large, deep skillet over medium heat. Add sliced cremini, portobello and white mushrooms and season with sea salt/black pepper. Saute for 5 minutes or until the mushrooms are tender.
  • 5
    Remove from heat. Stir in 1 cup tiger sauce.
  • 6
    Heat margarine in a medium saucepan over low heat. Combine alfredo sauce, cream cheese and remaining tiger sauce. Stir and simmer for 8 minutes until thickened. Remove from heat.
  • 7
    Add cooked penne pasta and sauteed mushrooms; stir together until combined.
  • 8
    Transfer to the prepared baking dish. Sprinkle with monterey jack cheese. Bake for 30 minutes.
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