Save on Pinterest

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
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 407 calories, 34g fat (19g saturated fat), 112mg cholesterol, 620mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 6g protein.

Recommended Video