Mushrooms Rule Recipe

Name: Mushrooms Rule
Prep time: 60 min
Cook time: 540 min
Total time: 600 min
Yield: Serves 1 or more
Ingredients: Mushroom; 1/2 medium onion, finely chopped; 1/2 green bell pepper, finely chopped; 1 stalk celery, finely chopped; Salt Substitute; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 8 cups cubed bread (day-old bread works best); Eggs; 2 cups milk; Cream Of Mushroom Soup; 1 cup shredded Swiss cheese; Unsalted Butter

This decadent Mushrooms Rule casserole is a creamy, dreamy, mushroom-lover's delight! Layers of buttery bread, sautéed mushrooms, and a rich custard bake to golden perfection. A comforting classic with a gourmet twist, perfect for a special occasion or a cozy weeknight dinner. Prepare to be amazed!

Prep Time 60 mins

Cook Time 540 mins

Calories 214.6 kcal

Protein 22g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mushrooms Rule

Mushroom
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 stalk celery, finely chopped
Salt Substitute
1/2 teaspoon black pepper
1/2 cup mayonnaise
8 cups cubed bread (day-old bread works best)
Eggs
2 cups milk
Cream Of Mushroom Soup
1 cup shredded Swiss cheese
Unsalted Butter

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How to Make Mushrooms Rule

Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish with butter.
In the prepared casserole dish, layer half of the cubed bread, pressing gently to fit.
Brush the bread layer with melted butter.
In a large skillet, sauté the sliced mushrooms until tender. Add the celery, onion, and green pepper; cook until softened. Stir in the salt, pepper, and mayonnaise.
Spread the mushroom mixture evenly over the bread layer in the casserole dish.
Top with the remaining bread cubes and brush with melted butter.
In a bowl, whisk together the milk and eggs.
Pour the milk-egg mixture evenly over the bread and mushroom layers.
Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
One hour before serving, remove the casserole from the refrigerator. Spread the cream of mushroom soup over the top and sprinkle generously with shredded Swiss cheese.
Bake for 45-60 minutes, or until the casserole is puffed, golden brown, and heated through. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

14g

Fat

22g

Carbs

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