Mushroom Casserole

Name: Mushroom Casserole
Ingredients: 2 lb. medium size mushrooms; 1/4 c. plus 2 Tbsp. softened butter or oleo; 3 Tbsp. all-purpose flour; 2 tsp. salt; 2 tsp. prepared mustard; 1/4 tsp. pepper; 1 (8 oz.) carton sour cream; 1/4 c. minced, fresh parsley; 1/4 c minced onion; pinch of nutmeg

10 ingredients

8 steps

Ingredients

2 lb. medium size mushrooms
1/4 c. plus 2 Tbsp. softened butter or oleo
3 Tbsp. all-purpose flour
2 tsp. salt
2 tsp. prepared mustard
1/4 tsp. pepper
1 (8 oz.) carton sour cream
1/4 c. minced, fresh parsley
1/4 c minced onion
pinch of nutmeg

Directions

1

Clean mushrooms with damp paper towels.
2

Remove stems and reserve for other uses.
3

Slice caps and set aside.
4

Cream the butter, flour, salt, mustard, nutmeg and pepper at medium speed on electric mixer.
5

Add sour cream, parsley and onion; stir well. Place half of mushroom slices in a greased 2-quart baking dish. Top with half of the sour cream mix, spreading evenly.
6

Repeat layers.
7

Bake at 325° for 1 hour or until casserole is thoroughly heated.
8

Serves 6 to 8.