MUSHROOM CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
SUMMER SQUASH MUSHROOM CASSEROLE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
CREAM OF MUSHROOM CHICKEN CASSEROLE
This is my specialty and my family requests it when visiting. Those who have gotten the recipe tell me they cook it several times a month. I personally use family packs of wings, the chicken comes out so tender. Ask your grocer to carry Cavendars, it is wonderful on steaks, burgers alike. Also this recipe is great for leftover fried chicken. I have included a reduced fat method too.
Provided by Shawn C
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil or fry chicken until done.
- PREHEAT 375°.
- FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
- In bowl mix ingredients together beat with wire whisk.
- Place chicken in deep casserole dish.
- Cover chicken with soup mixture.
- Bake uncovered for 1 hour.
- Serve over rice (jasmine (basmati) rice is the best with this recipe).
- REDUCED FAT METHOD: Boil skinless chicken until done.
- Use the broth instead of the water!
- You could also use the broth when cooking the rice.
- This method is much lower in fat than the fried method but doesn't taste as good.
- Also use the healthy request soups to lower even more in fat sodium and calories.
CREAM OF MUSHROOM CASSEROLE, BY RACHAEL RAY
Looks delicious and easy. Can be made with different vegetables such as, asparagus, cauliflower, broccoli, or even chicken!
Provided by ChefRed
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil for the egg noodles.
- Heat a medium sauce pot over medium heat.
- Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
- When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
- Sprinkle in a couple of tablespoons flour and cook 1 minute.
- Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
- Reduce heat to low and gently simmer.
- Season the sauce with nutmeg, salt and pepper.
- Heat a nonstick skillet over medium-high heat.
- Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
- Cook the mushrooms 8 minutes, until tender.
- Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
- Reduce heat to medium low and let the liquid cook off.
- Preheat broiler to high.
- While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
- Drain noodles and return to hot pot.
- Add the sauce to the pot and toss noodles to coat in sauce.
- Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
- Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
- Garnish with chives.
Nutrition Facts : Calories 1053.9, Fat 51.7, SaturatedFat 23.9, Cholesterol 212.8, Sodium 470.5, Carbohydrate 95.9, Fiber 5.5, Sugar 9.1, Protein 49.5
CREAMY CHICKEN AND MUSHROOM CASSEROLE
This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.
Provided by tidewrinkle
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
- Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g
STEAKHOUSE MUSHROOM CASSEROLE
This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.-Rosemary Janz, Concord, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.
Nutrition Facts : Calories 406 calories, Fat 35g fat (19g saturated fat), Cholesterol 103mg cholesterol, Sodium 634mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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