Mushroom Casserole Recipe

Name: Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. medium size mushrooms; 1/4 c. plus 2 Tbsp. softened butter or oleo; 3 Tbsp. all-purpose flour; 2 tsp. salt; 2 tsp. prepared mustard; 1/4 tsp. pepper; 1 (8 oz.) carton sour cream; 1/4 c. minced, fresh parsley; 1/4 c minced onion; pinch of nutmeg

Servings: persons

2 lb. medium size mushrooms
1/4 c. plus 2 Tbsp. softened butter or oleo
3 Tbsp. all-purpose flour
2 tsp. salt
2 tsp. prepared mustard
1/4 tsp. pepper
1 (8 oz.) carton sour cream
1/4 c. minced, fresh parsley
1/4 c minced onion
pinch of nutmeg

1
Clean mushrooms with damp paper towels.
2
Remove stems and reserve for other uses.
3
Slice caps and set aside.
4
Cream the butter, flour, salt, mustard, nutmeg and pepper at medium speed on electric mixer.
5
Add sour cream, parsley and onion; stir well. Place half of mushroom slices in a greased 2-quart baking dish. Top with half of the sour cream mix, spreading evenly.
6
Repeat layers.
7
Bake at 325u00b0 for 1 hour or until casserole is thoroughly heated.

260

kcal

Calories

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 10 ingredients. The key ingredients include: 2 lb. medium size mushrooms, 1/4 c. plus 2 Tbsp. softened butter or oleo, 3 Tbsp. all-purpose flour, 2 tsp. salt, and more.

Yes, 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.

Mushroom Casserole

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