Cream of Mushroom Rigatoni Casserole
This Cream of Mushroom Rigatoni Casserole is pure comfort food—creamy, cheesy, and packed with flavor. It’s the kind of dinner that feels like a warm hug after a long day. Best part? It’s basically a dump-and-bake situation. Mix everything together, throw it in the oven, and let the magic happen.
The sauce is rich and savory thanks to the cream of mushroom soup, the cheese melts into gooey perfection, and the crispy panko topping adds the chef’s kiss crunch. Serve it up with a side salad (if you’re feeling balanced) or just dig in straight from the dish.
What You’ll Need
This casserole is all about simple pantry staples that come together for serious flavor.
Rigatoni Pasta – Holds onto all that creamy sauce like a champ.
Cream of Mushroom Soup – The rich, creamy base of the dish.
Chicken Broth – Helps thin out the sauce just enough.
Garlic Salt & Garlic Powder – Because there’s no such thing as too much garlic.
Oregano & Basil – A little Italian herb magic.
Red Pepper Flakes – For a subtle kick (or a big one, your call).
Shredded Cheddar & Mozzarella – The dream team of melty goodness.
Panko Bread Crumbs & Butter – For that crispy, golden topping.
Fresh Parsley – Adds a little color and freshness at the end.
How to Make It
Start by preheating your oven to 400°F and giving your casserole dish a quick spray with non-stick cooking spray.
While the oven is heating up, cook your rigatoni until it’s just al dente—don’t overcook it, because it’ll finish cooking in the oven. Once it’s drained, spread it evenly in the casserole dish.
In a small bowl, mix the cream of mushroom soup and chicken broth until smooth. Pour it over the pasta, making sure every piece is coated in that creamy goodness.
Next, season the whole thing with garlic salt, garlic powder, oregano, basil, red pepper flakes, and a little black pepper. You could mix everything together at this point, or just layer it—either way works.
Now, the best part: the cheese. Sprinkle the shredded cheddar and mozzarella over the top (or mix it into the pasta for an extra cheesy bite in every forkful). Then, evenly distribute the panko bread crumbs over the cheese and drizzle melted butter on top to help everything crisp up beautifully.
Bake uncovered for about 25-30 minutes, until the top is golden brown and bubbling. Let it sit for a few minutes before serving—trust me, it’s worth the wait. Garnish with fresh parsley and extra cheese if you’re feeling indulgent.
Cream of Mushroom Rigatoni Casserole
This Cream of Mushroom Rigatoni Casserole is basically comfort food heaven. It’s creamy, cheesy, and loaded with flavor. You just mix everything together, toss it in the oven, and boom… dinner’s done.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray a casserole dish with non-stick spray.
- Once pasta is cooked al dente, arrange rigatoni evenly in casserole dish.
- Mix cream of mushroom soup and chicken broth. Pour over pasta, ensuring each piece is coated.
- Sprinkle garlic salt, garlic powder, oregano, basil, red pepper flakes, and pepper evenly over the pasta.
- Sprinkle shredded cheddar and mozzarella cheese on top, or mix into the pasta mixture for an even blend.
- Evenly distribute panko bread crumbs over the cheese layer.
- Drizzle melted butter over the bread crumbs.
- Bake uncovered for 25-30 minutes, until the top is golden and bubbly.
- Let rest for a few minutes before serving.
- Garnish with chopped parsley and extra shredded cheese, if desired. Serve and enjoy.
Why You’ll Love This Recipe
✔️ Minimal Effort – Dump, bake, and done.
✔️ Ultra Creamy & Cheesy – The kind of comfort food that never disappoints.
✔️ Crispy Topping – Because every good casserole needs a little crunch.
✔️ Great for Leftovers – Even better the next day (if there’s any left).
This is one of those recipes that you’ll find yourself making over and over. It’s easy, satisfying, and guaranteed to be a hit with anyone who loves cheese, pasta, and cozy, feel-good food.
