Southwestern Mushroom Casserole

Recipe by Lainey39

I love mushrooms so I couldn't resist posting this delicious-sounding recipe from Rachael Ray's recent magazine issue.

Top Review by bluemoon downunder

A wonderfully flavoursome mushroom dish that the mushroom loving friends I served this to with rice and salad really enjoyed. I made a couple of small changes. I used my Recipe #135453 instead of the beef stock as I'd just made some, I used freshly ground black pepper instead of the cayenne pepper (zero tolerance of anything hot) and being aware that my these changes had probably reduced some flavour, I added some minced garlic and some of my favourite herbs - rosemary, sage and thyme - in step 2. This is so easy to prepare, so I'll certainly be making it again. Thanks for sharing this recipe, Lainey. Made for Gimme 5.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place the mushrooms in a 2-quart pie pan.
  3. In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2-3 minutes.
  4. Stir in the heavy cream and cayenne; season with salt.
  5. Immediately pour the sauce over the mushrooms.
  6. In a medium bowl, mix together the breadcrumbs and parmesan.
  7. Sprinkle on top of the mushrooms; top with the butter and bake until browned, about 45 minutes.

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