Skip to main content

Mushroom Casserole


It's not a pretty picture, but it more than makes up for it in taste!

I'm referring to my baked mushroom casserole.  This is a delicious side for anyone who loves mushrooms as much as I do.  

It is a saucy baked dish that combines mushrooms with sour cream and mustard.  

It’s just as good (better ?) left over.  

Personally, I could make a meal of it, and I know others who think alike!


Mushroom Casserole

Ingredients:

2 lbs. fresh button mushrooms, sliced
1/4. c. butter, softened
4 T. flour
1 t. salt
2 t. prepared mustard
¼ t. McCormick’s Seasoned Pepper
1 8 oz. carton sour cream
¼ c. chopped parsley
¼ c. chopped onion

Method:
Clean mushrooms with a damp paper towel and slice.  Cream butter, flour, salt, pepper, and mustard.  Add sour cream, parsley and onion. Stir well.

Place half the mushrooms in greased 2 qt. dish.  Top with half of the sour cream mixture, spread evenly.  Repeat layers.

Bake 325 degrees for 1 hour or till well heated and golden.

Allow it to set in a warm place, for 5-10 minutes before serving.
6-8 servings

Printable recipe



Mmmmm, mmmm!!!






Comments

  1. i love mushrooms...so this is on my list...sounds wonderful....

    kary
    xxx

    ReplyDelete
  2. I follow Lazaro Cooks too. It is a great blog! Congratulations on the guest post, and I am going to check out it out now!

    ReplyDelete
  3. I'm going to pass this on to my mushroom loving friend! Thanks!

    ReplyDelete
  4. This...looks marvelous! Congrats on your special recognition. Cool!

    ReplyDelete
  5. I love all things with mushroom! This looks wonderful, Pam!

    ReplyDelete
  6. Love it! LOve Lazaro's blog too.

    Cheers.
    Velva

    ReplyDelete
  7. This looks wonderful. I'm a big fan of mushrooms and of mustard.

    ReplyDelete
  8. I love mushrooms. I'm off to check out the recipe. YUM!

    ReplyDelete
  9. on my way over love mushrooms happy new yr pam

    ReplyDelete
  10. Me encantan los champiñones, y estos se ven deliciosos.

    Saludos

    ReplyDelete
  11. Kary, thanks, it is really good!

    Torviewtoronto, thank you and have a good day!

    Linda, you're right about Lazaro!

    Debbi, great! Hope (s)he likes it!

    Corgidogmama, thanks! Hope you're having a great weekend!

    Kay, me too, this is a great mushroom recipe and easy too.

    Velva, thank you! Hope you're having a great start in the New Year!

    Buttercup, you will love this then. It's a great combo!

    SnoWhite, hope you give it a try!

    Chow and Chatter, good! Hope you make it and like it as much as I do. Happy New Year your way!

    jose manuel, bueno. Los champinones son deliciosos. Saludos

    ReplyDelete
  12. This looks quite delicious, my husband is a huge mushroom fan so I know he will love it. Diane

    ReplyDelete
  13. Great sounding dish Pam. We love mushrooms.

    ReplyDelete
  14. Diane, it is!!!

    Big Dude, thanks! It really is good and like I said, it might be even better the next day!

    ReplyDelete
  15. Happy New Year Pam.

    Awesome recipe for mushrooms.(your guest post was great, too)
    Our family has joked for many years about serving turducken for Christmas and after reading your post I'm putting it on the menu.

    Blessing to you and your family in 2011.
    Mimi

    ReplyDelete
  16. Very cool! never done anything like this before but I love the combination of flavors!

    ReplyDelete
  17. mmm, i do love mushrooms! this looks right up my alley!

    ReplyDelete
  18. This dish is on my husbands yummy food wish list...he loves mushrooms of all kinds and in any way he can get them.

    ReplyDelete
  19. This looks yummy and thanks for the comment on my blog. I am now following you!

    ReplyDelete
  20. Oh goodness, I think this post called to me....quite loudly! I adore mushrooms and a mushroom bake must be heaven. I definitely will be trying this. Sharing it will be another story!

    ReplyDelete
  21. I don't think you could ever go wrong with mushrooms, sour cream and mustard! Goodness, this sounds like a casserole from heaven! I'm going over to Lazaro's site to check it out. Thank you for sharing, my dear. I hope you have a good Monday. Let the week begin!

    ReplyDelete
  22. Love the guest post! This sounds like a delicious way to get some shrooms into your life!

    ReplyDelete
  23. Great guest post he is a gourmet cook for sure nice job pam and lazaro!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews