Recipe by Kathie Wynn
I got this recipe from a cookbook that I gave to my mother in 1965. It is called "Casserole Cookery". I never actually looked at the cookbook until she passed it on to me 3 years ago. I started making this for family get-to-gethers and it is now as popular as "Yuckky Beans" (French's green bean casserole). The original recipe called for 4 (4 oz.) cans of sliced mushrooms with liquid, but fresh mushrooms were on sale so I used them instead. I am trying to eat healthier, so I decreased the amount of margarine from 1/4 cup to 2 T. It called for saltine-type crackers, but I only had ritz-type crackers, so I used them instead. I decreased the amount of light cream from 1/2 cup to 1/4 cup light cream and 1/4 cup of 1% milk. It called for baking it covered for 30 minutes and then uncovered for 30 minutes, but I was in a hurry (as usual) and forgot to cover the dish. When I realized what I had done, I decided to leave it uncovered for the first 30 minutes and covered it for the last 30 minutes.
- 1 large onion, chopped
- 2 tablespoons margarine
- 1⁄2 cup egg substitute
- 1⁄4 cup light cream
- 1⁄4 cup 1% low-fat milk
- 2 (16 ounce) packages fresh mushrooms, sliced
- 4 ounces cheese spread (i.e. Cheez Whiz)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup Ritz cracker, crushed
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray a 1.5 quart casserole with cooking spray and set aside.
- Saute onions and mushrooms in butter.
- There will be a lot of liquid in the pan from the mushrooms, which is okay.
- Set aside.
- Combine all the remaining ingredients in a large mixing bowl.
- Add the cooked onions, mushrooms and liquid to the bowl and mix well.
- Pour mixture into prepared casserole dish.
- Bake at 350 degrees for 30 minutes.
- Cover and bake an additional 30 minutes.