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Mushroom “Stuff”

Mushroom "Stuff" *** Tstw72 B recipe image
This comforting mushroom casserole is a perfect blend of savory and creamy textures. Sauted mushrooms, onions, and celery are mixed with mayonnaise and bacon, then layered between cubes of buttered bread. A rich mixture of milk, eggs, and mushroom soup binds the layers together, while a topping of grated cheddar cheese creates a deliciously golden crust. This hearty vegetarian-friendly option (if you omit the bacon) is ideal for potlucks, family dinners, or as a substantial side dish. Its easy to assemble ahead of time, making it a convenient choice for busy weeknights or entertaining guests.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1027.0
Dietary: Gluten-free
Description
This comforting mushroom casserole is a perfect blend of savory and creamy textures. Sauted mushrooms, onions, and celery are mixed with mayonnaise and bacon, then layered between cubes of buttered bread. A rich mixture of milk, eggs, and mushroom soup binds the layers together, while a topping of grated cheddar cheese creates a deliciously golden crust. This hearty vegetarian-friendly option (if you omit the bacon) is ideal for potlucks, family dinners, or as a substantial side dish. Its easy to assemble ahead of time, making it a convenient choice for busy weeknights or entertaining guests.
Ingredients
  • 1 1/2 pound Mushrooms; fresh
  • 3/4 cup Onion; chopped
  • 3/4 cup Celery; chopped
  • 1/2 cup Mayo
  • 8 ea Sl Bread
  • 1 1/2 cup Milk
  • 2 ea Egg; beaten
  • 1 cup Mushroom soup
  • 1 Cheese ; cheddar grated
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Clean and slice the fresh mushrooms.
  3. 3
    In a large skillet, melt butter over medium heat.
  4. 4
    Add sliced mushrooms, chopped onions, and chopped celery to the skillet.
  5. 5
    Saut the vegetables until they are just tender and the mushrooms have released their moisture.
  6. 6
    Remove the skillet from the heat and stir in cooked, crumbled bacon and mayonnaise.
  7. 7
    Cube the bread slices and lightly butter them.
  8. 8
    In a 9x13 inch glass baking dish, arrange 3 slices worth of cubed bread as the bottom layer.
  9. 9
    Spread the mushroom and bacon mixture evenly over the bread layer.
  10. 10
    Top with another 3 slices worth of cubed bread.
  11. 11
    In a bowl, whisk together the milk and beaten eggs.
  12. 12
    Pour the milk and egg mixture evenly over the casserole.
  13. 13
    Cover the dish and refrigerate for at least a few hours to allow the bread to absorb the liquid.
  14. 14
    Just before baking, pour the mushroom soup over the casserole.
  15. 15
    Top with the remaining 2 slices worth of cubed bread.
  16. 16
    Bake uncovered in the preheated oven for 1 hour.
  17. 17
    Sprinkle the grated cheddar cheese evenly over the top.
  18. 18
    Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  19. 19
    Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1027.0kcal
% Daily Value *
Total Fat 44.4g69%
Saturated Fat 12.0g60%
Cholesterol 216.8mg73%
Sodium 1384.8mg58%
Total Carbohydrate 116.7g39%
Dietary Fiber 9.2g37%
Sugars 22.3g
Protein 42.1g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, casserole, bread, cheese, onion, celery, bacon, mayonnaise, eggs, milk, cheddar, potluck, side dish, comfort food, baked, creamy, appetizer, vegetarian option, party food, make ahead
Read it online: https://www.chefs-mate.com/recipe/mushroom-stuff-tstw72-b/