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Ingredients
| white mushrooms: 2.5 lbs (sliced) |
| salted butter: 1/4 cup |
| parsley: 1 Tbl (chopped) |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 4 Tbl |
| sour cream: 1 cup |
| lemons: 1/2 (juice of) |
| salted butter: 4 Tbl |
| bread crumbs |
| grated parmesan cheese: 1/2 cup |
| paprika |
Mushroom Casserole
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Saute mushrooms in 1/4 cup butter for 2-3 minutes.
- Add salt, parsley and flour.
- Cover and cook over low heat for 10 minutes.
- Remove mixture from heat and add lemon juice and sour cream.
- Pour into a caserole dish sprayed with cooking spray.
- Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
- Spoon buttered bread crumbs over mushroom mixture.
- At this point, you can cover and refrigerate overnight to be made the next day.
- Before baking, sprinkle top with parmesan cheese.
- Bake for 30 minutes at 350 degrees.
- Sprinkle with paprika (optional) before serving.