Mushroom Casserole
(from kylerhea’s recipe box)
*To make fresh bread crumbs, cut off the crusts and process slices briefly in the food processor.
Source: The Big Book of Casseroles
Serves 6 peopleCategories: Casseroles, May2012, Mushrooms
Ingredients
- 1 cup (2 sticks) butter
- 2 pounds medium mushrooms, sliced
- 1 Tbs fresh lemon juice
- 8 green onions, including some tender green tops, sliced
- 1 clove garlic, minced
- 2 Tbs all-purpose flour
- 1 tsp salt
- 1/2 tsp dried marjoram
- 1 cup light sour cream
- 1/4 cup fresh parsley
- 2 cups fresh bread crumbs*
Directions
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1) Preheat oven to 350°F. In a large skillet over medium heat, melt 3/4 cup (1 1/2 sticks) butter. Add mushrooms, lemon juice, onions, and garlic and saute until tender, 6 to 7 minutes. Add flour and seasonings and stir until bubbly. Remove from heat. Add sour cream and parsley and mix well.
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Transfer mushroom mixture to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.
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Melt remaining butter and mix with crumbs. Cover mushrooms with crumb mixture.
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Bake mushrooms, uncovered, until bubbly and crumbs are crisp, 35-40 minutes. Let stand 5 to 10 minutes before serving.