Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
My original dressing seems to satisfy people who prefer dressing made with bread and those who prefer a rice variety. It includes both, plus spinach and a hint of orange for unexpected surprises. Leftover dressing (if there is any!) reheats well.
-Gloria Warczak, Cedarburg, Wisconsin
From East Troy, Wisconsin, Kathleen Taugher shares a blend of spinach, mushrooms, brown rice and cottage cheese that's hearty enough to serve as a main dish. The creamy casserole gets nice crunch from sunflower kernels sprinkled on top.
Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. Our two children are both grown.
-Judy Johnson, Missoula, Montana
A crunchy golden topping contrasts nicely with the creamy mushroom mixture. Mushrooms lovers help themselves to generous servings of this comforting casserole. With only five ingredients, it couldn't be easier to prepare.—Clara Honeyager, North Prairie, Wisconsin
To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable.
-Jenean Schuetz, Longmont, Colorado
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."