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