Margaret Wood's Mushroom Casserole Recipe

A treasured recipe from Pioneer Lodge, this creamy mushroom casserole is a delightful side dish perfect for brunch buffets, potlucks, or a budget-friendly main course. Savory sauteed onions and tender mushrooms mingle in a rich, egg-custard base, baked to golden perfection. A classic comfort food that's sure to impress!

Prep Time 20 mins
Cook Time 60 mins
Calories 356 kcal
Protein 26g
Rating 4.0 (2 Reviews)
Margaret Wood's Mushroom Casserole 35

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Margaret Wood's Mushroom Casserole

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How to Make Margaret Wood's Mushroom Casserole

  1. Preheat oven to 350°F (175°C).
  2. Melt 4 tablespoons of margarine in a large skillet over medium heat. Add 1 medium onion, chopped, and saute until softened, about 5 minutes.
  3. In a large bowl, beat 3 large eggs until light and frothy.
  4. Add 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 8 ounces cremini mushrooms, sliced, to the beaten eggs. Whisk until well combined.
  5. Stir in the sauteed onions.
  6. Pour the mixture into a greased 8x8 inch casserole dish.
  7. Bake uncovered for 35-40 minutes, or until the casserole is set and golden brown.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

12g

Fat

32g

Carbs

10g