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Steakhouse Mushroom Casserole Recipe

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. YIELD: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


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

Reviews for Steakhouse Mushroom Casserole

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pookie136 User ID: 3532807 186521
Reviewed Aug. 3, 2013

"wow! this was excellent! my son-in-law that "hates" mushrooms loved it!"

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