Cornmeal Mushroom Casserole Recipe

Name: Cornmeal Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups whole milk or water; 2 cups cornmeal; 2 pounds fresh mushrooms, coarsely chopped; 1 medium onion, chopped; 3/4 cup chopped sweet red pepper; 2 garlic cloves, minced; 2 tablespoons olive oil; 1/4 cup soy sauce; 1/3 cup all-purpose flour; 4 cups half-and-half cream; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 cup grated Parmesan cheese

Servings: persons

7 cups whole milk or water
2 cups cornmeal
2 pounds fresh mushrooms, coarsely chopped
1 medium onion, chopped
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup soy sauce
1/3 cup all-purpose flour
4 cups half-and-half cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese

1
In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased
2
s. Cover and refrigerate overnight.
3
In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened.
4
Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses.
5
Cover and bake at 350u00b0 for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting.

1778

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 cups whole milk or water, 2 cups cornmeal, 2 pounds fresh mushrooms, coarsely chopped, 1 medium onion, chopped, and more.

Yes, Cornmeal Mushroom Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Mushroom Casserole

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