Steakhouse Mushroom Casserole Recipe photo by Taste of Home
Steakhouse Mushroom Casserole
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min.
YIELD: 8 servings.
This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Ingredients
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2 pounds sliced fresh mushrooms
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3/4 cup butter, divided
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1 cup heavy whipping cream
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1 large egg yolk
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1 tablespoon minced fresh parsley
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1 tablespoon lemon juice
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1 teaspoon salt
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1/2 teaspoon paprika
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2 cups crushed butter-flavored crackers
Directions
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1.
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.
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2.
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.
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3.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.
Nutrition Facts
3/4 cup: 406 calories, 35g fat (19g saturated fat), 103mg cholesterol, 634mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 7g protein.
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