• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mushroom Casserole

  • Recipe Submitted by on

Category: Side Dishes, Vegetables

 Ingredients List

  • 1 1/2 lb Fresh mushrooms
  • 6 tb Sherry or other saute
  • -liquid, divided
  • 1 1/2 c Chopped onions
  • 1/2 c Chopped celery
  • 1/2 c Chopped green bell pepper
  • 1/2 c Mayonnaise--Miracle Whip
  • -Free
  • 6 White bread slices, (6 to 8)
  • 2 Egg beaters 99% egg
  • -substitute, beaten
  • 1 1/2 c Skim milk
  • 10 3/4 oz Cream of mushroom soup,
  • -reduced fat, undiluted
  • 1 c Grated Romano cheese


Suggestion: use low fat margarine or eliminate all margarine. Rinse
mushrooms and pat dry with paper towels; chop mushrooms. Melt 4 tablespoons
butter in large skillet. Add mushrooms, onions, celery and bell pepper;
saute until just tender. Remove from heat. Stir in mayonnaise; mix well.
Use remaining 2 tablespoons butter to spread on both sides of bread slices;
cut bread into cubes. Spread about half of the bread cubes in a lightly
greased 13x9x2-inch baking dish. Spoon mushroom mixture evenly over bread.
Cover with remaining bread cubes. In a medium bowl, combine eggs and milk;
mix well. Pour over mixture in baking dish. Cover and refrigerate over
night. Before baking, pour mushroom soup over mixture in baking dish.
Sprinkle cheese on top. Bake in a preheated 350-degree oven 1 hour, or
until hot and bubbly. Original called for 6 tablespoons of butter. 4 tbls
for saute liquid and 2 tbls for buttering the bread. Original also used
regular mayo, eggs, milk, and soup.

1/6 serving = 290 cal, 8g fat, 35g carb, 16g protein

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