Mushroom Casserole Recipe

Mushroom Casserole Recipe

A hearty and earthy casserole. Served with steamed vegetables or enjoy with our Yogurt Baked Halibut.

Ingredients

3 to 4 lbs. mushrooms
1/2 stick butter, divided
1 -16 oz. package of stuffing mix
1 cup water
1/2 cup chopped onion
1/2 cup chopped celery (approximately 2 stalks)
1/4 cup shredded parmesan
2 cups shredded cheddar cheese
1 1/4 cups plain Oikos Greek Yogurt or Stonyfield Farm Lowfat Plain Yogurt

Directions

Wash, sliced and cook mushrooms in skillet until tender, drain and set mushrooms aside. In the same skillet melt 1/4 stick of butter and add water, then combine with stuffing mix, celery and onion. In a separate bowl, combine cheddar cheese and yogurt. In a greased casserole (13x9 inch) layer mushrooms, yogurt mixture, then stuffing. Repeat, ending with stuffing. Cut remaining 1/4 stick of butter into small pads and scattered on top. Casserole may be made ahead and refrigerate. Before cooking, sprinkle with 1/4 cup of parmesan. Bake at 350 degrees for 30 minutes.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.