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–+ servings

Club Mushroom Casserole

Adapted from a recipe in the Casserole Cook Book, page 43.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

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.