This easy cheesy mushroom casserole is full of onions, green peppers, cheese, and bread. It’s delicious and so flavorful—a dish any mushroom lover will devour.
Table of contents
❤️WHY WE LOVE IT
There are so many reasons why we love this dish. For one, this recipe is made with white bread, so it’s basically a savory bread pudding. The texture is wonderful! Another reason is that most mushroom casseroles are prepared with premade canned soups, but this one isn’t. It includes heavy whipping cream, which creates a delicious casserole. This dish is easy and makes a perfect addition to any dinner or holiday meal. If you like mushrooms, you may enjoy our mushroom rice bake, sausage mushroom quiche, and mushroom chicken.
Butter-I use unsalted
Fresh White Mushrooms-the star of this dish! Fresh mushrooms are what makes this recipe wonderful. Baby Bella mushrooms work well, too.
Chopped celery, green pepper and onions-adds to the flavor.
Garlic powder-adds flavor.
Buttered white bread-this creates the texture. I like to use white bread for this. You can use french bread, sourdough, or plain white sandwich bread. Make sure one side of each slice is buttered.
Heavy whipping cream-this helps make the sauce extra rich and delicious!
Eggs, beaten-makes the sauce.
Mayonnaise-adds a delicious tanginess to the sauce.
Italian Blend Shredded Cheese-I like the blend of this cheese; you can easily use cheddar or Gruyere.
🥣HOW TO MAKE
Make sure your bread slices are buttered (just one side of the bread needs to be buttered). Chop your onion, celery, and green pepper. Go ahead and grease your 9X9 casserole dish with nonstick spray.
Step 1: Preheat oven to 350.
Step 2: Saute mushrooms, celery, onion, and green pepper in butter. Cube the bread. Place half of the bread in the bottom of a greased 9X9 casserole dish.
Step 3: Cover with half of the mushroom mixture. Repeat.
Step 4: Combine cream, beaten eggs, mayonnaise, salt, pepper, and cheese, and pour over the casserole.
Step 5: Bake for 25-35 or until the casserole is golden brown and the cream mixture has set up.
Mushrooms release a lot of water when they are sauteing; make sure you use a large skillet so as not to crowd them while they cook. The water will cook off as your mushrooms saute.
You can easily add herbs to this dish. Thyme and parsley add an excellent flavor pop. Smoked sausage would be a wonderful addition, too.
WHAT TO SERVE IT WITH
This easy mushroom casserole goes well with any main dish. We like to serve it with our roasted pork tenderloin and cherry sauce. The savory casserole goes great with the sweet cherry sauce. You also may enjoy it with our garlic honey chicken.
❓FREQUENTLY ASKED QUESTIONS
You need to saute them first. Mushrooms release liquid when they cook. If you don’t, this would create way too much moisture for the bread while baking.
Wheat breast would be fine! I’ve never tried it with gluten-free bread. However, I think as long as the gluten-free bread has the same consistency as ordinary baked bread, it would work.
STORING AND REHEATING
Store leftovers in an air-tight container and keep it in the refrigerator for 3 days. Preheat oven to 350 to reheat, let the casserole come to room temperature, cover with aluminum foil, and bake for 10-15 minutes. If your casserole is dry, drizzle milk or whipping cream over it to add moisture.
MORE RECIPES YOU MAY ENJOY
This casserole serves around six as it is made in a 9X9. You can easily double this dish and make it in a 9X13.
EASY MUSHROOM CASSEROLE
- 2 tablespoons of unsalted butter
- 1 lb of fresh sliced white mushrooms
- 1/2 cup of chopped celery
- 1/4 cup chopped onion
- 1/4 cup of chopped green pepper
- 1/2 teaspoon of garlic powder
- 6 slices of buttered white bread butter one side
- 1 1/2 cups of heavy whipping cream
- 2 eggs beaten
- 1/2 cup of mayonnaise
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 cup of Italian Blend shredded cheese
Preheat oven to 350. Saute mushrooms, celery, onion, and green pepper in butter. Cube the bread.
Place half of the bread in the bottom of a greased 9X9 casserole dish. Cover with half of the mushroom mixture. Repeat.
Combine cream, eggs, mayonnaise, salt, pepper, and cheese, and pour over the casserole. Bake for 25-35 or until the casserole test is done.
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