Recipe by Kim1
A nice and easy side dish.
Top Review by misfit
As I began to prepare the stuffing mix, according to the package directions, to start this recipe, I suddenly second-guessed myself. Taking another look at the recipe, it seemed to imply the use of unprepared stuffing mix in the casserole, which sounded to me like it would be a bit dry. Even so, I used the unprepared stuffing mix and proceeded on, until I got to step 3. Again, I second-guessed myself and the recipe, because that seemed like an awful lot of cheese! Anyhow, I faithfully trusted the recipe, and spread 2 Cups of shredded cheddar over the top of my casserole, before drizzling on the half-and-half. Upon tasting, the texture of both the mushrooms and the stuffing mix indicated the need for more liquid. So I guess I should have cooked the stuffing mix first, or perhaps added broth to the casserole. Concerning the amount of cheddar, it was a little much, even for my cheese-loving palate. At the same time, I wish I would have used my entire 4 oz. package of crumbled feta cheese, as I could hardly tell it was in there. Regardless of all this, it was still very good. I will definately make this again, only with prepared stuffing mix, and the aforementioned cheese adjustments.
- 1 1⁄2 cups herb stuffing mix
- 3 ounces feta cheese, crumbled
- 1 lb mushroom, fresh,sliced
- 2 cups cheddar cheese, shredded
- 1 cup half-and-half