Mushroom-Cheese Casserole
A creamy mushroom and cheese casserole featuring fluffy bread, savory mushrooms, and sharp Cheddar, perfect for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Spread butter on one side of each bread slice.
- Place the bread slices, butter side down, in a greased 10 x 6 x 2-inch baking dish.
- Spread sliced fresh mushrooms evenly over the bread.
- In a mixing bowl, beat eggs and then whisk in milk and salt.
- Pour the egg mixture over the bread and mushrooms in the baking dish.
- Sprinkle shredded sharp Cheddar cheese evenly on top.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes until golden and set.
Tips & Substitutions
For a richer flavor, consider using a combination of cheeses such as Gruyère or Monterey Jack along with the sharp Cheddar. If you want to add some protein, diced ham or cooked sausage can be mixed in with the mushrooms. For a vegetarian twist, try adding spinach or bell peppers. Make sure to use fresh mushrooms for the best texture and taste.
Serving Suggestions
This Mushroom-Cheese Casserole makes an excellent brunch dish and pairs beautifully with a fresh green salad or fruit salad for a light meal. You can also serve it alongside crispy bacon or sausage links for a heartier breakfast. For a complete meal, consider offering it with a side of roasted vegetables or a simple tomato soup.
Storage & Reheating
To store leftovers, allow the casserole to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Cheese Casserole contains roughly 664 calories, with 18g protein, 82g carbohydrates, and 30g fat. It is an excellent source of vitamin D (109% of the Daily Value), protein (35% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1039mg per serving (45% 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 different types of bread for this casserole?
Absolutely! While white bread is traditional, you can use whole grain, sourdough, or even gluten-free bread. Just be sure that the bread is somewhat stale so it absorbs the egg mixture well without becoming too soggy.
How can I make this dish ahead of time?
You can prepare the casserole the night before by assembling all the ingredients up to the baking step. Cover it tightly and refrigerate overnight. In the morning, simply bake it straight from the refrigerator, adding a few extra minutes to the cooking time if needed.
What can I substitute for the eggs in this recipe?
For a vegan alternative, consider using flax eggs or a commercial egg replacer. Typically, one flax egg is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the mixture.
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).