A simple, yet delicious
baked side dish of creamed mushrooms topped with a crust of buttery
cracker crumbs.
Crumb-Topped
Mushroom Casserole
- 1 1/2 cups butter-flavored
cracker crumbs - divided use
- 1/3 cup butter, melted
- 1 1/2 pounds fresh mushrooms,
thickly sliced
- 1 cup heavy cream
- 1/2 teaspoon paprika
- Preheat oven to 350°F
(175°C). Grease a 13 x 9 x 2-inch baking dish; set aside.
Toss 1 cup cracker crumbs
with butter; set aside.
- Place half the sliced
mushrooms into prepared baking dish and sprinkle with
remaining unbuttered cracker
crumbs; top with remaining mushrooms. Pour cream over all. Sprinkle with buttered crumbs and
paprika.
- Bake, uncovered, for 30
to 35 minutes or until golden brown.
Serves 12 to 15.
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