Mushroom Casserole Recipe

Name: Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 1 lb. fresh mushrooms (not canned); 8 slices white bread; 1/2 c. chopped onion; 1/2 c. mayonnaise; 3/4 tsp. salt; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 1/4 tsp. pepper; 2 eggs; 1 1/2 c. milk (evaporated milk makes it creamier); 1 can mushroom soup

Servings: persons

1/2 to 1 lb. fresh mushrooms (not canned)
8 slices white bread
1/2 c. chopped onion
1/2 c. mayonnaise
3/4 tsp. salt
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 tsp. pepper
2 eggs
1 1/2 c. milk (evaporated milk makes it creamier)
1 can mushroom soup

1
Saute coarsely sliced mushrooms in butter.
2
Butter 3 slices bread, cut into 1-inch cubes and put in casserole dish.
3
Combine mushrooms with onion, mayonnaise, salt, celery, green pepper and pepper.
4
Put it on bread squares.
5
Cut 3 more slices of buttered bread the same way.
6
Put them in and over it, pour the eggs, slightly beaten with the milk.
7
Refrigerate for at least 1 hour or overnight.
8
Spoon a can of undiluted mushroom soup over it; put 2 more slices of bread, diced smaller.
9
Bake at 325u00b0 for 50 to 60 minutes.

381

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 11 ingredients. The key ingredients include: 1/2 to 1 lb. fresh mushrooms (not canned), 8 slices white bread, 1/2 c. chopped onion, 1/2 c. mayonnaise, and more.

Yes, Mushroom Casserole falls under the Soups & Stews 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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