Chestnut-Mushroom Casserole
Submitted by Joeskitchen
Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.
YIELD
1 casserolePREP
30 minCOOK
30 minREADY
This is the casserole that makes vegetarians the envy of the dinner table.
A pound of sauteed mushrooms and two cups of chopped chestnuts swim in a luscious white sauce made from butter, cream, and a can of mushroom soup for double the earthy depth.
Bouillon adds a savory backbone, and then the whole thing gets blanketed in sharp cheese before hitting the oven until it’s golden and bubbling at the edges.
It’s rich. It’s indulgent. And it disappears from the table faster than you’d expect.
Pro Tips
- Use the sharpest cheese you can find. The bold tang cuts through the cream sauce and keeps each bite interesting.
- Sauté mushrooms in batches so they brown instead of steam. Crowded mushrooms release water and turn soggy.
- Prep the whole casserole a day ahead and refrigerate. Just add an extra 10 minutes of oven time when baking from cold.
Ingredients
Directions
Make a white sauce of the butter, flour and cream.
Add salt, pepper and granulated bouillion dissolved in just a little hot water.
Add the mushroom soup.
Sauté the mushrooms in a little butter and add with the chestnuts.
Place in a buttered casserole and top with cheese.
Place in a 350℉ (180℃). oven and heat for 20 to 30 minutes, until cheese is melted and dish is bubbly.
Serve hot.
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