Simply sublime! The Apple Smoked Gruyère cheese is what gives this casserole its heavenly taste, with the slight smokiness of the cheese and bacon contributing to the well developed flavors throughout. Hearty chunks of mushroom meld beautifully with the creamy texture of the pasta and sauce, creating a luxurious, gourmet dish. This Apple Smoked Gruyere Cheese & Mushroom Casserole would be the perfect compliment to a delicious, juicy steak.

What You Need For Apple Smoked Gruyere Cheese & Mushroom Casserole:

2 Tbsps butter

2 cloves garlic – minced

1 cup yellow onion – diced

2 cups fresh mushrooms – thickly sliced

1 tsp salt

1/2 tsp pepper

2 Tbsps flour

2 cups milk

(1) 8 oz pkg Apple Smoked Gruyère Cheese – shredded (about 3 cups)

(1) 8 oz pkg egg noodles – cooked and drained

4 strips cooked bacon – cut into small pieces

How to Make Apple Smoked Gruyere Cheese & Mushroom Casserole:

Preheat oven to 350 degrees. Cook egg noodles, drain and set aside. Cook bacon, drain fat, cut into small pieces and set aside. Melt butter in a medium saucepan over medium-low heat and stir in garlic, onion, mushrooms, salt and pepper. Sauté for 2 minutes. Reduce heat to low and add flour to create a roux; using a wire whisk, stir the butter-flour mixture constantly until it bubbles for 1-2 minutes.

Slowly add milk to the roux, stirring vigorously with the wire whisk. Cook and stir constantly over medium heat until the sauce thickens. When the sauce is thickened and just begins to boil, add Apple Smoked Gruyère Cheese and cook until cheese is completely dissolved. Fold in egg noodles, add bacon and stir until all ingredients are incorporated. Pour mixture into a 9″ x 9″ casserole dish and bake Apple Smoked Gruyere Cheese & Mushroom Casserole uncovered at 350 degrees for 25 minutes.

Serves 4