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Steakhouse Mushroom Casserole

 Steakhouse Mushroom Casserole
This meatless casserole is one of my all-time favorites. Loaded with mushrooms and draped in a reich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
8 ServingsPrep: 25 min. + chilling Bake: 30 min.

Ingredients

  • 2 pounds sliced fresh mushrooms
  • 3/4 cup butter, divided
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 cups crushed butter-flavored crackers

Directions

  • In a large skillet, saute mushrooms in batches in 1/4 cup butter
  • until mushrooms are tender and liquid is evaporated. In a large
  • bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and
  • paprika. Add mushrooms and stir until blended.
  • Transfer to a greased 8-inch square baking dish. Melt remaining
  • butter; stir in cracker crumbs until blended. Sprinkle over mushroom
  • mixture. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 30-35 minutes or until a thermometer
  • reads 160° and topping is golden brown. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 407 calories, 34 g fat (19 g saturated fat), 112 mg cholesterol, 620 mg sodium,

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Steakhouse Mushroom Casserole (continued)

Nutritional Facts: 21 g carbohydrate, 2 g fiber, 6 g protein.