Margaret Woods Mushroom Casserole Recipes

CHEESY MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
• Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
• Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
• Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350F degrees.
• Spread butter or olive oil evenly into a 9x13 baking pan.
• In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
• Add the onions and cook for another 4 or 5 minutes or until they are translucent.
• Add the garlic and cook for another minute. Remove from heat.
• Add the cooked rice to the skillet and stir until well combined.
• In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
• Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
• Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.

SOUTHWESTERN MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place the mushrooms in a 2-quart pie pan.
• In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2-3 minutes.
• Stir in the heavy cream and cayenne; season with salt.
• Immediately pour the sauce over the mushrooms.
• In a medium bowl, mix together the breadcrumbs and parmesan.
• Sprinkle on top of the mushrooms; top with the butter and bake until browned, about 45 minutes.

MUSHROOM CASSEROLE

Steps:

• Saute mushrooms in 1/4 cup butter for 2-3 minutes.
• Add salt, parsley and flour.
• Cover and cook over low heat for 10 minutes.
• Remove mixture from heat and add lemon juice and sour cream.
• Pour into a caserole dish sprayed with cooking spray.
• Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
• Spoon buttered bread crumbs over mushroom mixture.
• At this point, you can cover and refrigerate overnight to be made the next day.
• Before baking, sprinkle top with parmesan cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle with paprika (optional) before serving.

FRESH MUSHROOM CASSEROLE

Steps:

• Wash mushrooms and cut off stems.
• Place in buttered 1 qt.
• casserole.
• Melt butter and bouillon cubes in hot water in small pan over medium heat, stirring to dissolve well.
• Blend in flour, cream, salt and pepper.
• Pour over mushrooms.
• Mix bread crumbs and Parmesan cheese and add to mushrooms.
• Bake uncovered at 350 degrees for 30 minutes.

MARGARET WOOD'S MUSHROOM CASSEROLE

Steps:

• Saute the onions in the margarine.
• Beat the eggs. Add all the remaining ingredients. Add the onions.
• Pour into a greased casserole dish.
• Bake uncovered in a 350 degree Fahrenheit oven for approximately 35 minutes or until cooked and golden.