Mushroom Casserole
Indulge in the comforting, earthy flavors of this creamy Mushroom Casserole—a perfect blend of golden sautéed button mushrooms, caramelized onions, and a velvety cheese sauce, all baked under a crisp breadcrumb and cheddar topping. This easy-to-make casserole combines wholesome ingredients like fresh garlic, milk, and vegetable broth to create a rich and satisfying dish that's perfect for family dinners or potlucks. The toasted breadcrumbs add a delightful crunch, while the fresh parsley garnish brings a burst of color and freshness. Ready in under an hour, this crowd-pleasing vegetarian casserole pairs beautifully with a side salad or steamed veggies, making it a versatile addition to your dinner rotation.
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup vegetable broth
- 1.5 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13 inch casserole dish with a small amount of butter or olive oil.
Wash the mushrooms thoroughly, pat them dry, and slice them thinly. Dice the onion and mince the garlic cloves.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and sauté for 3-4 minutes until translucent.
Add the garlic and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and most of the liquid has evaporated. Remove from the heat and set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually add the milk and vegetable broth to the roux, whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes, or until it thickens into a smooth, creamy sauce.
Season the sauce with salt and black pepper. Stir in 1 cup of shredded cheddar cheese until melted and fully incorporated.
In a large mixing bowl, combine the sautéed mushrooms and onions with the cheese sauce. Mix well to coat all the ingredients evenly.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the casserole, followed by the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 52.3 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1996 mg | 154% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3172 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
