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Cornmeal Mushroom Casserole

 Cornmeal Mushroom Casserole
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
14-16 ServingsPrep: 40 min. Bake: 50 min. + standing


  • 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


  • 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

2 of 2

Cornmeal Mushroom Casserole (continued)

Directions (continued)

  • 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.