Mushroom Casserole
Mushrooms baked in their own juices and cream. Make sure you have room for this scrumptious casserole that will have you scooping out seconds!
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mushrooms
fresh, sliced |
|
| ¼ | cup |
water
boiling |
|
| 5 | each |
chicken bouillon cubes
|
*
|
| 2-3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | cup |
butter
melted |
|
| 7 | ounces |
herb stuffing mix
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mushrooms
fresh, sliced |
|
| 59 | ml |
water
boiling |
|
| 5 | each |
chicken bouillon cubes
|
*
|
|
all-purpose flour
|
|
||
| 3E+1 | ml |
Parmesan cheese
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
black pepper
|
|
| 118 | ml |
butter
melted |
|
| 202.3 | ml/g |
herb stuffing mix
|
Directions
Grease oblong baking dish ; add mushrooms. In saucepan, dissolve bouillon in boiling water.
Make paste of flour and small amount of water; add slowly to boullion; blend in Parmesan cheese, cream and pepper.
Cook over low heat, stirring constantly until thick.
Pour over mushrooms. Mix melted butter with stuffing mix and spread over mushrooms.
Cover with foil. Bake at 350℉ (180℃) for 35 minutes.
Remove foil and cook 10 minutes more to brown slightly.
