Mushroom Casserole

From: angelalberta_22

On Sep 26, 2009

Superb side dish for mushroom lovers. quick, easy, and presents great. A holiday or company keeper for me.

From: Bluemonkey

On Sep 29, 2008

This was quite good. I had no trouble with the sauce not thickening. I found it slightly too lemony so next time I'll use 1 1/2 Tablespoons lemon juice. I also used low fat sour cream and substituted 1 1/2 teaspoons of dried tarragon for the parsley. Next time I make it I plan on adding a couple of teaspoons of horseradish, leaving out the tarragon and serving it along side a roast joint of beef or pork. I also plan to add some sauteed onions and garlic as well.

From: Engrossed

On Jan 22, 2007

This turned out wonderful but not quite what I expected. Instead of a casserole it was more like a very tasty, chunky cream of mushroom soup (I'm wondering if I was supposed to drain the mushrooms after step 3? I think it would work great with potatoes, peas and ground beef. I added 3 minced garlic cloves in step 2. The directions didn't say when to add the parmesan so I added it to the sauce and put more on top instead of bread crumbs. The flavor was excellent! I'll be playing with this again. Thanks for the recipe. Made for Zaar Tag.

From: Debbie R.

On Jan 25, 2007

The flavor on this is outstanding, but it really is soupy. I am not sure how to fix that either. I put the mushrooms and sauce over brown rice, and it was delicious. It was also great as a sauce for pork loin.