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Cornmeal Mushroom Casserole Recipe

Everyone knows I can never bring just one dish to a potluck—I usually prepare several. This is one of my most requested dishes.—Gary Maly, West Chester, Ohio

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Cornmeal Mushroom Casserole Recipe

Prep: 40 min. Bake: 50 min. + standing

Yield: 14-16 Servings

40 50 90

Ingredients

7 cups milk or water
2 cups cornmeal
2 pounds fresh mushrooms, coarsely chopped
1 medium onion, chopped
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup soy sauce
1/3 cup all-purpose flour
4 cups half-and-half cream
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 cup grated Parmesan cheese

Directions

In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased 13-in. x 9-in. baking pans. Cover and refrigerate overnight.
In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened.
Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses.
Cover and bake at 350° for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 each) equals 330 calories, 17 g fat (10 g saturated fat), 62 mg cholesterol, 489 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Cornmeal Mushroom Casserole in Taste of Home June/July 2000, p47