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    You are in: Home / Recipes / Baked Mushroom Casserole Recipe
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    Baked Mushroom Casserole

    Average Rating:

    4 Total Reviews

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    • on July 16, 2012

      We love shrooms so I knew we would love this casserole, and we did! Next time I think I will add a Tbs or two of Dejon mustard for a little more flavor .I also omitted the salt.

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    • on January 22, 2007

      DH loved really enjoyed this! I used cheese crackers, did not add the 1/2 teaspoon of salt and used vege broth instead of chicken. Have a feeling I will be making this again soon! Thank you Rick B(2)

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    • on November 04, 2005

      VERY, VERY good! I love this recipe and will make it many times! It was perfect with Chia's Crispy Braised Duck Legs. I forsee it being a great dish for the holidays, and I'm going to email it to my family and friends! Took about 5 minutes to throw togeher too, so that's a bonus... I am on low carb diet, so subbed lc crumbs for the saltines and that was fine! I will try subbing parm. cheese next time. I added a splash of marsala wine to the egg mixture and that was nice, but I don't think the recipe needed it. Just my taste.

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    • on May 30, 2004

      Makes a very lovely side dish for roasted poultry, or anything else. I confess to having added 1/4 cup of dry white wine (cutting the broth to 1/2 cup), and I also added a bit of tarragon (about 1/2 teaspoon) to the mixture. I did cut the salt a bit (to 1/4 teaspoon) because of the salt on the crackers. It was wonderful with the roasted chicken. I also served it as a side with a roast pork, and it was equally good.

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    Nutritional Facts for Baked Mushroom Casserole

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.8
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 11.9 g
    Cholesterol 115.4 mg
    Sodium 535.1 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 1.2 g
    Sugars 2.9 g
    Protein 10.9 g

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