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    You are in: Home / Recipes / Cream of Mushroom Casserole, by Rachael Ray Recipe
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    Cream of Mushroom Casserole, by Rachael Ray

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    2 Total Reviews

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    • on February 21, 2008

      I have made this from the cookbook many times and is it is wondeful! We double the suace for our family, especially if it is sitting overight. Great with Easter dinner--

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    • on February 19, 2008

      I was just about to post this and glad I found that it was already here first... Anyway it IS delicious! I used crimini in place of shitake because that's what my store had on hand. The rest I did as listed. It was fairly easy to make I just suggest making sure you have your ingredients cut up before you start so you don't have to try to get them done while tending to your sauce. It has a wonderful flavor and the nutmeg really came through for us. We did think it could have stood a few more seasonings or maybe some garlic but it would only enhance it, its not necessary. The gruyere is a great pairing with mushrooms and the best part is biting into the cheesy top layer. We did use fat free half and half for the 'cream' as well. This makes a very large casserole so keep that in mind for if its just two of you like us lol. It is one of those dishes that you really DON'T miss the meat in, which for us is hard to come by. And using the mix of different mushrooms gives you a nice complex mushroom flavor. I will definately make this one again!

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    Nutritional Facts for Cream of Mushroom Casserole, by Rachael Ray

    Serving Size: 1 (497 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1053.9
    Calories from Fat 465
    Total Fat 51.7 g
    Saturated Fat 23.9 g
    Cholesterol 212.7 mg
    Sodium 470.5 mg
    Total Carbohydrate 95.9 g
    Dietary Fiber 5.5 g
    Sugars 9.0 g
    Protein 49.4 g

    The following items or measurements are not included:

    salt and pepper


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