Club Mushroom Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams fresh mushrooms, sliced, (1 lb)
- ½ cup butter, (1 stick / ½ block)
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 cups Cheddar cheese, shredded, (8 oz / 227 g)
- 4 hard boiled eggs, peeled, sliced, Shortcut
- ½ cup green bell pepper, diced
- 1 jar pimento, diced, drained, (4 oz / 113 g)
Instructions
- Melt the butter in a large non stick pan, when hot, add the mushrooms, cook until tender but not browned.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Push the mushrooms to the side, stir in the flour, slowly stir in the milk. Cook until thickened.
- Stir in remaining ingredients.
- Pour mixture into the prepared baking pan.
- Bake for 30 minutes or until lightly browned.
- Serve over hot rice or toast, enjoy.
Notes
Shortcut: Hard Boiled Eggs.
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