Mushroom Casserole

(from kylerhea’s recipe box)

*To make fresh bread crumbs, cut off the crusts and process slices briefly in the food processor.

Source: The Big Book of Casseroles

Serves 6 people

Categories: Casseroles, May2012, Mushrooms


  • 1 cup (2 sticks) butter
  • 2 pounds medium mushrooms, sliced
  • 1 Tbs fresh lemon juice
  • 8 green onions, including some tender green tops, sliced
  • 1 clove garlic, minced
  • 2 Tbs all-purpose flour
  • 1 tsp salt
  • 1/2 tsp dried marjoram
  • 1 cup light sour cream
  • 1/4 cup fresh parsley
  • 2 cups fresh bread crumbs*


  1. 1) Preheat oven to 350°F. In a large skillet over medium heat, melt 3/4 cup (1 1/2 sticks) butter. Add mushrooms, lemon juice, onions, and garlic and saute until tender, 6 to 7 minutes. Add flour and seasonings and stir until bubbly. Remove from heat. Add sour cream and parsley and mix well.

  2. Transfer mushroom mixture to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

  3. Melt remaining butter and mix with crumbs. Cover mushrooms with crumb mixture.

  4. Bake mushrooms, uncovered, until bubbly and crumbs are crisp, 35-40 minutes. Let stand 5 to 10 minutes before serving.

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