Walnut Mushroom Casserole

Serves 6


2 Tablespoons olive oil, divided
1 cup walnuts, coarsely chopped
1 medium onion, cut into quarters and thinly sliced
1/2 lb small button mushroom, halved or quartered into small chunks
3 cups thinly sliced broccoli, stems and bite-sized florets
8 ounce can sliced water chestnuts
1 clove garlic, minced
2 Tablespoons sherry
2 Tablespoons soy sauce
1/2 cup + 2 Tablespoons sour cream
6 ounces dry spinach fettuccini (such as Al Dente brand), cooked until barely tender
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese


Preheat oven to 375 degrees F.

Heat a large skillet over low heat, add walnuts and stir until lightly toasted and fragrant, then remove and reserve the nuts and return the skillet to the stove.

Add one tablespoon oil to the hot skillet and the onions and mushrooms and cook until just beginning to brown, remove with a spoon and reserve. Add the remaining tablespoon of oil to the pan and the broccoli and sauté until crisp-tender, about 8 minutes. Stir in the reserved onions, mushrooms, water chestnuts, garlic and spinach fettuccini. Remove from heat and add the sherry, soy sauce and sour cream. Stir gently to coat without breaking the noodles.

Place mixture in a greased, shallow 2 1/2 quart baking dish. Sprinkle evenly with the reserved walnuts and then the cheeses. At this point the casserole can be refrigerated for up to 2 days. Bake until cheese melts and casserole is heated through, about 15 - 20 minutes.

Note: you can bake the mixture in any type or combination of casserole pans you wish. If you use large individual ramekins, bake only until the casserole is hot and the cheese melts, about 10 minutes.  

- Recipe courtesy of Amy Sherman