Southwestern Mushroom Casserole

A wonderfully flavoursome mushroom dish that the mushroom loving friends I served this to with rice and salad really enjoyed. I made a couple of small changes. I used my Recipe #135453 instead of the beef stock as I'd just made some, I used freshly ground black pepper instead of the cayenne pepper (zero tolerance of anything hot) and being aware that my these changes had probably reduced some flavour, I added some minced garlic and some of my favourite herbs - rosemary, sage and thyme - in step 2. This is so easy to prepare, so I'll certainly be making it again. Thanks for sharing this recipe, Lainey. Made for Gimme 5.

I love mushrooms and this casserole is yummy. I used reduced-sodium beef broth. Instead of heavy cream, I used fat free evaporated milk. I omitted the butter on top but sprayed with butter flavored pam. Thanks Lainey. Made for 123 hit wonders

I saw this in Rachael's magazine and just had to try it. This would be good with a variety of mushrooms too. . .perhaps some shitake, oyster, bellas and buttons! My casserole turned out VERY runny, so I dumped it all in a frying pan, after 45 min of baking, and thickened it up with shredded cheddar cheese and some corn starch. I then served it atop brown rice as a main course. As a side dish, I served Celery Milan Style (SO good). THANKS!

Thanks for sharing another winner Lainey. This tasty casserole is amazing. It was quick and easy to make. I agree with twissis that it is indeed a company-worthy dish. I loved the zing from the cayenne pepper, the intense mushroom flavor and the sharp cheese. I used fresh challah breadcrumbs, they absorbed the butter beautifully for a tasty treat. I will definitely make this again. I served this with fried steak and mashed potatos. It is a great side.

This is a company-worthy, budget-friendly & easy-fix dish, Lainey. I halved the recipe for 2 of us & served it in gratin dishes along side parslied potatoes & kielbasa sausage w/caramelized onions. I intended to add garlic, but forgot to do so & it really did not need enhancement. I am not very good at cutting butter in sml pieces & distributing it evenly for flavor & presentation, so I just cut it into the breadcrumb & Parmesan cheese mixture w/a fork & that worked well. Altho I know my oven tends to cook a little hot at times, it browned quicker than I expected ~ so I tented it, reduced the temp slightly & allowed it to cook a few more min. The outcome was richly mushroom-flavored, lightly creamed & perfectly done. You just cannot go wrong serving mushrooms w/so many entrees, so thx for sharing this recipe w/us. :-)