Mushroom Au Gratin Casserole

Last night I served Mushroom Gratin Casserole as a side dish with filet mignon. I love serving this dish with beef but it also goes well with chicken. In fact, I like it so much that sometimes I fix it just to have on hand for my lunch during the week (it heats up great as a leftover). You are going to love this cheesy au gratin recipe with white and baby bella mushcrooms. It is very rich so a little goes a long way!
The recipe is based on serving two people but you can double or triple the ingredients to accommodate more.


For a serving of two, I use a 6 inch round casserole dish (holds 2 cups). When I prepare this recipe for guests, I make a serving for six using a 1.5 quart casserole dish.

Print Recipe



Ingredients

1/2 pound white Button mushrooms, sliced (can use any type of mushroom)

1/2 pound Baby Bella mushrooms, sliced

Salt and ground pepper to taste

2 ounces butter, thinly sliced

2 ounces heavy cream

2 1/2 tablespoons of flour

2 tablespoons sharp cheddar cheese

Gratin:

3 ounces of plain bread crumbs

1 tablespoon butter, thinly sliced

Directions:

Preheat oven to 357 degrees F. 

In a casserole dish, layer the ingredients (except for the topping) into 3 layers.  Place one layer of mushrooms, sprinkle with salt and pepper, sprinkle a portion of the flour evenly over top of mushrooms, add a portion of sliced butter over top of flour, pour a portion of the cream on top of the flour, and then sprinkle a portion of the cheddar cheese.  Repeat process two more times.  Top with bread crumbs and place slices of butter on top of crumbs.

Bake for 25-30 minutes until mixture starts to bubble and crust is golden brown.  Let sit for 5 minutes before serving.

Authored by +Terri Henkels 

Never Miss a Post Follow Us by Email Subscribe to Easy Life Meal and Party Planning by Email

PLEASE FOLLOW & SHARE

Tweet