MUSHROOM CASSEROLE
Make and share this Mushroom Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
BAKED MUSHROOM CASSEROLE
A true mushroom lovers delight! This recipe should definitely go on your "must try" list.....
Provided by Rick B2
Categories Weeknight
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Saute mushrooms and onions in butter until soft.
- Combine remaining ingredients (except Paprika) in a bowl.
- Add the mushrooms and onions (mix well) Pour into a greased 1 1/2 quart casserole dish.
- Garnish top with small amount of Paprika.
- Baked covered in a 350 degree F oven for 30 mins.
- Remove cover and bake for another 30 mins.
Nutrition Facts : Calories 248.9, Fat 20.1, SaturatedFat 11.9, Cholesterol 115.4, Sodium 535.1, Carbohydrate 7.9, Fiber 1.3, Sugar 2.9, Protein 10.9
CREAM OF MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil for the egg noodles.
- Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
- Preheat broiler to high.
- While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
- Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MUSHROOM CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
MUSHROOM CASSEROLE
When I make this buttery-tasting casserole, my family fights over every last bite. The Swiss cheese provides a different, mild flavor when it melts.-Susan Vetter, Cape Coral, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
STEAKHOUSE MUSHROOM CASSEROLE
This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.-Rosemary Janz, Concord, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.
Nutrition Facts : Calories 406 calories, Fat 35g fat (19g saturated fat), Cholesterol 103mg cholesterol, Sodium 634mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
FRESH MUSHROOM CASSEROLE
A perfect side dish to accompany a roast or grilled steaks or chicken. It doubles easily for extra dinner guests.
Provided by Geema
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash mushrooms and cut off stems.
- Place in buttered 1 qt.
- casserole.
- Melt butter and bouillon cubes in hot water in small pan over medium heat, stirring to dissolve well.
- Blend in flour, cream, salt and pepper.
- Pour over mushrooms.
- Mix bread crumbs and Parmesan cheese and add to mushrooms.
- Bake uncovered at 350 degrees for 30 minutes.
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