Toledo Mushroom Casserole
A hearty mushroom casserole with savory vegetables, creamy sauce, and topped with cheese, perfect for family dinners or entertaining mushroom lovers.
Ingredients
- 8 slices buttered bread, cut into 1-inch cubes
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 to 1 1/2 pounds fresh mushrooms, cut and sautéed in butter ⓘ
- 1/2 cup mayonnaise ⓘ
- 3/4 teaspoon salt ⓘ
- dash of pepper ⓘ
- 2 eggs ⓘ
- 1 1/2 cups half and half ⓘ
- 1 can mushroom soup ⓘ
Instructions
- Put half of the bread cubes in the bottom of a buttered 7 1/2 x 12-inch oblong casserole dish.
- Combine chopped onion, celery, green pepper, mayonnaise, salt, and pepper; pour over the bread cubes.
- Distribute the sautéed mushrooms evenly over the mixture, then add the remaining bread cubes on top.
- Beat eggs with half and half and pour the mixture over all the layers in the casserole.
- Cover tightly and refrigerate overnight.
- Before baking, spread mushroom soup evenly over the top of the casserole.
- Bake at 325°F (160°C) for 55 to 60 minutes.
- Sprinkle with cheese during the last 10 minutes of baking.
Tips & Substitutions
For a richer flavor, consider using a mix of wild mushrooms alongside the fresh ones. If you're short on time, day-old bread works well and can be substituted for the fresh bread. You can also use Greek yogurt instead of mayonnaise for a tangy twist. Additionally, feel free to adjust the vegetable mix according to what's available, making it a versatile dish.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. For an added touch, serve with a dollop of sour cream or a sprinkle of fresh herbs on top. It’s also a fantastic main dish for brunch, alongside dishes like Eggs In A Pocket or Whizzer Rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 325°F (160°C) and bake the casserole for about 20-25 minutes, or until heated through. You can also microwave individual portions, but this may result in a slightly softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Toledo Mushroom Casserole contains roughly 260 calories, with 6g protein, 21g carbohydrates, and 18g fat. It is an excellent source of vitamin C (55% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1182mg per serving (51% 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 make this casserole ahead of time?
Yes, you can prepare it a day in advance. Just follow the instructions up to refrigerating overnight. This allows the flavors to meld beautifully, making it even tastier when baked the next day.
What type of mushrooms work best for this recipe?
Fresh button mushrooms are commonly used, but feel free to experiment with shiitake, cremini, or even portobello mushrooms for added depth of flavor. Mixing different types can enhance the dish significantly.
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly, as it features mushrooms and vegetables. You can enhance the flavors by using vegetable broth in place of half and half if desired, making it suitable for various dietary preferences.
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).