Fay Nielsen'S Fresh Mushroom Casserole
A creamy mushroom casserole with fresh and canned mushrooms, layered with bread and savory vegetables, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Wash and dry the mushrooms.
- Sauté the sliced mushrooms in butter for 5 minutes.
- Remove from heat and add chopped green pepper, chopped onion, chopped celery, and mayonnaise.
- In a greased 9 x 13-inch baking dish, layer half of the buttered bread cubes.
- Spread the vegetable mixture over the bread layer.
- Add the remaining bread cubes on top.
- In a bowl, beat the eggs, milk, salt, and pepper together.
- Pour the egg mixture over the assembled casserole.
- Refrigerate overnight.
- Before baking, mix the mushroom soup, canned chopped mushrooms, and cheese, then add to the casserole.
- Bake the casserole for 1 hour at 300°F, using the upper oven shelf and placing a cookie sheet underneath.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the vegetable mixture. If you're out of mayonnaise, plain yogurt can be a great substitute. You can also use any type of bread you have on hand, such as whole wheat or sourdough. If you prefer a vegetarian option, ensure the mushroom soup is meat-free.
Serving Suggestions
This mushroom casserole pairs beautifully with a fresh side salad dressed with Pink Yogurt Dressing for a light meal. It also works well alongside roasted vegetables or a simple green bean dish. For a heartier option, serve with grilled chicken or a slice of hearty bread.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20-25 minutes, covered with foil to retain moisture. You can also microwave individual portions on medium power until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fay Nielsen'S Fresh Mushroom Casserole contains roughly 639 calories, with 14g protein, 80g carbohydrates, and 30g fat. It is an excellent source of vitamin C (58% of the Daily Value), protein (29% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1881mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mushrooms instead of fresh?
While fresh mushrooms provide the best flavor and texture, you can use frozen mushrooms if needed. Just ensure they are thawed and drained well before sautéing to avoid excess moisture in the casserole.
How can I make this recipe gluten-free?
To make this casserole gluten-free, substitute regular bread with gluten-free bread. Ensure all other ingredients, including the mushroom soup, are certified gluten-free. This makes it suitable for those with gluten sensitivities while still being delicious.
Can I prepare this dish ahead of time?
Yes, you can prepare the casserole a day ahead by following the instructions up to the refrigeration step. This allows the flavors to meld beautifully. Just remember to mix in the mushroom soup and canned mushrooms right before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).