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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Famous Mushroom Casserole Recipe

1.5 stars - based on 1 vote
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This recipe for Famous Mushroom Casserole is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The great thing about this recipe is that you prepare it the day before. It goes great at all large family gatherings, with Roast Beef, Chicken or Turkey dinner.
Always double if having company over. Large frying pan needed!

1 1/2 lbs. Fresh Mushrooms. sliced thickly.
1/4 cup Butter to sauté the mushrooms in.
3 Tbsp. Flour
1 Cup Cereal or Coffee Cream (250 mls.)
3 Tbsp Lemon Juice
1 Egg Yolk, beaten with 1 Tbsp Cream
1/2 box Ritz Cracker Crumbs ( about 1 - 1 1/2 cups )
1/2 cup melted Butter
Season with Salt and Pepper or Greek Spice is recommended!
Directions:
Directions:
Using a large frying pan, especially if doubling, sauté Mushrooms in 1/4 cup butter until done, about 15 minutes.
Add Flour and mix in well.
Add Cream and stir.
Add Lemon Juice and stir.
Remove from heat.
Add seasonings.
Mix Egg Yolk and Cream with some of the warm Mushroom mixture, before adding to the Mushroom mixture. Mix in well.
Place in Casserole dish.
Top with Buttered Ritz Cracker Crumbs.
Cover and refrigerate over night.
Bring to room temperature 1/2 hour before heating.
Bake at 350 Degrees for 35 minutes till bubbling and browning.

* I bake mine when I take the roast or turkey out of the oven. By the time your roast has sat for 15 minutes and is carved, the Mushroom Casserole is done.
Very rich and creamy and very popular with family and guests, except George Murray.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
I got this recipe in 1975 from a co worker at my very first Nursing position at St. Boniface Intensive Care Medicine. She apparently found it in the Winnipeg Tribune and made it for Rick and I one evening. We fell in love with it and have served it at numerous family dinners and special occasions since then. I have passed the recipe on to many friends and family as well. I have never heard from anyone that they didn't like it. Except our dear friend George Murray who won't touch a mushroom. He doesn't know it but he has eaten mushrooms at my place…as long as he can't see them!

 

 

 

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