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“DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small skillet over medium heat, melt butter.
  2. Add onions and saute for 10 minutes, stirring frequently.
  3. In a large bowl, combine milk, cream and breadcrumbs. Let stand for 10 minutes.
  4. Preheat oven to 350F (180C).
  5. Combine sauteed onion, breadcrumb mixture, mushrooms, salt, pepper and eggs. Mix well.
  6. Pour mixture into a buttered 8-inch square baking dish.
  7. Bake in oven for 1 hour, until tester inserted in center comes out clean.
  8. Cut into squares and serve hot.
  9. Nice as is or with a dollop of sour cream or yogurt.

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