Gorgonzola-Three Mushroom Casserole

Tomorrow is staff meeting day. We always have a pot luck lunch. Tomorrow's lunch is extra special as we are saying goodbye to Dan Queior, our engineering education specialist, who is retiring. Since Dan is a vegetarian, I am making a vegetarian casserole that blends two favorite ingredients- mushrooms and gorgonzola cheese. It's sort of a mushroom version of macaroni and cheese. It's quick and easy to make. If you are a purest and don't want to use Campbell's Cream of Mushroom Soup, you can always substitute your own bechamel or white sauce. I like using Cream of Mushroom 99% fat free soup as it is quicker than making sauce from scratch and I end up with half the fat calories when I add the gorgonzola. I use porcinis, portabellas, and white button mushrooms but you can certainly vary the types of mushrooms according to your preference. You can use any type of pasta. I really like Pastene's orecchiette pasta for this dish because the little cup shapes hold the sauce really well.
Gorgonzola-Three Mushroom Casserole

3 large portabella mushrooms, chopped into pieces
1 8 or 10 oz package of white mushrooms, sliced
1 oz package of dried porcini mushrooms
1 T olive oil
1 medium onion- finely chopped
2 cans Campbell's Cream of Mushroom Soup
1 pound of pasta noodles, preferably orecchiette
1 five ounce package of crumbled gorgonzola cheese
1/3 cup bread crumbs, preferably panko
salt and pepper to taste
Optional- 2 T chopped chives

1. Soak porcinis in about a cup of scalding water until softened (about 20 min) then chop into pieces. Reserve liquid.
2. In a large stir frying skillet saute remaining fresh mushrooms in oil, stirring often until completely softened and all the mushroom liquid liquid is cooked off.
3. Add onions and porcinis to mushrooms and add 4-5 T of reserved porcini liquid. Saute over medium heat until onions are just softened. Add more porcini liquid if needed.
4. In a medium sauce pan, combine Cream of Mushroom Soup and all but about 2 T of the gorgonzola cheese. Stir over medium-high heat until cheese is melted into soup.
5. Meanwhile cook pasta as directed and drain thoroughly when cooked. If you are using orecchiette, stir several times in drainer to empty water out of the pasta cups.
6. Pour sauce into mushroom mixture and stir thoroughly to mix. Add salt and pepper to taste. Mix in chives (optional).
7. Add pasta and mix thoroughly.
8. Pour into large baking casserole dish (or 2 medium baking dishes). Sprinkle bread crumbs on top. Sprinkle remaining gorgonzola on top of bread crumbs.
9. Bake at 375 degrees for 20-25 minutes or until bubbly and bread crumbs are browned.
10. Optional: sprinkle chopped chives on top for garnish.