Mushroom Casserole

"I just love mushrooms! Try this for a different vegetable side dish."
 
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photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Leggy Peggy photo by Leggy Peggy
photo by loof751 photo by loof751
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Saute mushrooms in 1/4 cup butter for 2-3 minutes.
  • Add salt, parsley and flour.
  • Cover and cook over low heat for 10 minutes.
  • Remove mixture from heat and add lemon juice and sour cream.
  • Pour into a caserole dish sprayed with cooking spray.
  • Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
  • Spoon buttered bread crumbs over mushroom mixture.
  • At this point, you can cover and refrigerate overnight to be made the next day.
  • Before baking, sprinkle top with parmesan cheese.
  • Bake for 30 minutes at 350 degrees.
  • Sprinkle with paprika (optional) before serving.

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Reviews

  1. My husband really enjoyed it. Nice compliments from dinner guests. Might cut back on sour cream a bit. I liked it because I am a mushroom lover in any form
     
  2. This dish was often made by my grandmother. She never handed down the recipe because it was committed to memory in pinch and dash form. Thank you for helping solve the mystery. I made it for my father who was thoroughly impressed that I could reconnect our kitchen with her soul. Next time I will reduce the sour cream by half, but otherwise this is simply perfect. We appreciate you sharing with our family! =)
     
  3. Excellent side dish with a roast chicken. I used Panko for the bread crumbs. I used low-fat sour cream with no problem. Looking forward to taking leftovers for lunch at work. Will be making this again!
     
  4. Superb side dish for mushroom lovers. quick, easy, and presents great. A holiday or company keeper for me.
     
  5. This was quite good. I had no trouble with the sauce not thickening. I found it slightly too lemony so next time I'll use 1 1/2 Tablespoons lemon juice. I also used low fat sour cream and substituted 1 1/2 teaspoons of dried tarragon for the parsley. Next time I make it I plan on adding a couple of teaspoons of horseradish, leaving out the tarragon and serving it along side a roast joint of beef or pork. I also plan to add some sauteed onions and garlic as well.
     
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Tweaks

  1. This was quite good. I had no trouble with the sauce not thickening. I found it slightly too lemony so next time I'll use 1 1/2 Tablespoons lemon juice. I also used low fat sour cream and substituted 1 1/2 teaspoons of dried tarragon for the parsley. Next time I make it I plan on adding a couple of teaspoons of horseradish, leaving out the tarragon and serving it along side a roast joint of beef or pork. I also plan to add some sauteed onions and garlic as well.
     
  2. I used dried cilantro instead of parsley and whole wheat bread cubes, toasted.I used regular yellow cheese and no paprika. It was ok. I would not refrigerate if possible but cook as soon as it is ready. Moisture from the fresh mushrooms can accumulate and cause excess moisture.
     

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