This mushroom casserole recipe is great for those on a vegetarian diet. The flavor of the mushrooms pairs really nicely with the creaminess of this dish.
How To Make Mushroom Casserole
Spread bread on both sides with 4 tbsp of butter. Cut 3 slices of the bread into 1-inch cubes, reserving the remaining bread.
Arrange bread cubes in a buttered baking dish and set aside.
Sauté mushrooms in another 2 tbsp of butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Sauté onions, celery and green pepper in remaining 2 tbsp of butter in skillet until vegetables are tender.
Stir in mayonnaise, salt and pepper and spread over the mushrooms.
Cut another 3 slices of bread into 1-inch cubes and spread over vegetable mixture.
Mix the milk and eggs. Pour over the bread layer and chill for 1 hour or longer.
Pour in the soup. Cut the remaining 2 slices of reserved bread into 1-inch cubes to top off the casserole.
Bake at 350°F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer before serving.
- Sugar: 6g
- Calcium: 185mg
- Calories: 376kcal
- Carbohydrates: 20g
- Cholesterol: 91mg
- Fat: 29g
- Fiber: 2g
- Iron: 2mg
- Potassium: 384mg
- Protein: 11g
- Saturated Fat: 12g
- Sodium: 770mg
- Vitamin A: 631IU
- Vitamin C: 10mg
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