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A simple casserole with sauteed mushrooms, onions and herbs layered with seasoned croutons and mushrooms caps under a creamy, parmesan cheesy layer topped with buttered bread crumbs.
The first time I made this casserole, I could not stop eating it. Literally. Any self control I had flew out the back door and I hovered over the dish like Quasimodo. I burned my tongue and my hand and neither affliction slowed me down.
Am I proud of eating 1/2 pound of casserole in the middle of a Monday afternoon? No.
Am I borderline hysterical with excitement about the recipe? YES, BY GOD, I AM!
A month or so ago I asked readers in my weekly(ish) newsletter what side dishes they typically prepare for Easter Dinner because I was looking for some new recipes to try.
And my friends did not disappoint! Dorie D. told me about her recipe for Mushroom Casserole then sent it to me when I asked about it! As soon as I glanced at the recipe, I knew I had to try it because A) I LOVE MUSHROOMS and B) I could tell it would be delicious!
The mushroom caps go in whole but the stems get sauteed with onions and butter (are you drooling?) and the whole thing sets on a bed of seasoned croutons that soak up all the buttery goodness. AND THEN the whole thing gets topped with cream of mushroom soup, parmesan cheese and a buttery breadcrumb topping.
While I was waiting for Dorie to respond to my request for her to share her recipe, I hopped online to see if I could find some other recipes that sounded like hers.
THERE ARE NONE! Well, there is now (holla!)
There are lots of casseroles with mushrooms in them but only a few wherein mushrooms are the main ingredient. And those that did had everything in them from cottage cheese to eggs.
No. Nope. No thanks. I decided to wait for Ms. Dorie to send me her recipe and I am so glad she did!
The only thing different in my recipe is that I added some herbs and seasonings but otherwise, this is Dorie's recipe.
The original recipe calls for croutons and bread crumbs. I asked Dorie if she ever just made the breadcrumbs from the croutons and she said sometimes she does, so that's what I did. No sense in letting half a bag of croutons go stale in my pantry (which is very likely what would happen here).
Well, also I didn't know if the mushroom caps were supposed to go in facing up or down and felt like I'd already bugged her enough with my questions so I put mine in stem-side up (figuring the sauce and cheese might get down in the mushrooms this way). I don't think it matters, honestly.
HOW TO MAKE MUSHROOM CASSEROLE
The full, printable recipe card is posted below but here are a few pictures to help you follow the main steps for layering the recipe:
- Add a single layer of croutons
- Top with sauteed onions and mushrooms
- Add mushroom caps in a single layer
- Top with soup, cheese, parsley and buttered crumbs
NOTES & TIPS ON MAKING MUSHROOM CASSEROLE
- Try to clean your mushrooms with a damp towel rather than submerging them in water. If it can't be helped (sometimes it can't!) place wet mushrooms on a clean kitchen towel to absorb any excess water.
- When choosing your baking dish, select something that all or most of the mushroom caps will fit in a single layer.
- You can crush the croutons for the topping in the bag they came in. Hold the bag closed with one hand then whack the bag with a rolling pin to break the croutons into crumbs.
- Feel free to substitute fresh minced garlic for the garlic powder (I'd use 1 tablespoon) and/or dried parsley for the fresh (2 tablespoons).
- Freshly grated parmesan is best in this! The preshredded stuff (and the stuff in the green can) doesn't melt as well.
WHAT TO SERVE WITH MUSHROOM CASSEROLE
This would make an amazing vegetarian main dish. Pair it with some good crusty bread et voila, dinner is served! But if you've got meat eaters to feed, I would make this as a side and serve it with any of these:
Easy Balsamic Baked Pork Chops - Tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time.
Scalloped Chicken Casserole - An old-fashioned casserole with chopped chicken in a creamy, herbed cheese sauce topped with buttery cracker crumbs for an easy, homemade meal.
Baked Meatballs with Mozzarella - Homemade Italian meatballs baked in tangy marinara and topped with gobs of buttery, gooey mozzarella.
Pork Chop & Rice Casserole - An easy casserole recipe with tender pork chops and savory, perfectly seasoned rice made with French onion soup.
Baked Chicken & Rice - A family-sized casserole recipe with everyday ingredients for perfectly tender rice and rotisserie-seasoned chicken baked in the oven.
The BEST Swiss Steak - An absolutely perfect, tried-and-true recipe for cubed round steak so tender you won't need a knife, braised in a rustic tomato gravy.
Recipe for Mushroom Casserole
Mushroom Casserole
A simple casserole with sauteed mushrooms, onions and herbs layered with seasoned croutons and mushrooms caps under a creamy, parmesan cheesy layer topped with buttered bread crumbs.
Ingredients
- 1 5-oz bag seasoned croutons, divided
- 1/2 cup butter, divided
- 1 lb button mushrooms
- 1 medium onion, diced
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 can cream of mushroom soup
- 1/4 cup milk
- 2/3 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 350 degrees.
- Clean mushrooms then cut off stems. Dice stems then set aside to be cooked with onion.
- Arrange mushroom caps in a single layer in the bottom of a small, shallow baking dish (1.5-2 quarts) to see how many will fit (you will likely have a few left over). Remove mushrooms then set aside to add back later. Dice leftover mushrooms to add to the diced stems.
- Spray the baking dish with cooking spray (or rub with additional butter) then line the bottom with one layer of croutons (about 2/3 of the bag). Set remaining croutons aside to use later (you should have about 1 heaping cup of croutons remaining).
- Sauté diced mushrooms/stems and onions with 1/4 cup butter (1/2 stick) over high heat 4-5 minutes or until onions are soft and starting to brown. Stir in pepper, garlic, thyme and salt then pour mixture over croutons. 1/2 tsp each pepper and garlic, 1/4 tsp each thyme and salt
- Arrange mushrooms caps over sauteed mixture.
- Whisk together mushroom soup and milk until smooth then spoon evenly over mushroom caps. 1 can soup, 1/4 c. milk
- Sprinkle parmesan cheese then parsley over top. 2/3 c. parmesan, 1/4 c. parsley
- Crush reserved croutons into breadcrumbs. Melt remaining 1/4 cup butter (1/2 stick) then combine with crushed croutons. Sprinkle buttered crouton crumbs evenly over casserole.
- Bake at 350 degrees for 30-40 minutes or until bubbly. Cover lightly with foil if crouton topping starts to brown too much before casserole is bubbly.
Notes
- Step 3 of the recipe could be optional but I added it so that no mushrooms go to waste. You will likely have some that won't fit in a single layer in the baking dish. You'll want to know that ahead of time so that any mushrooms that don't fit can be diced and cooked with the stems and onions.
- You can use button mushrooms or baby bellas.
- Use any flavor seasoned croutons.
- 1 5-oz bag of croutons yields about 3 cups.
- See additional tips and notes in the article above the recipe card.
This is absolutely a dish I can't wait to make! Gorgeous looking casserole. Thanks to you for posting and Dorie for sending it to you!
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