Mushroom Casserole

Mushroom Casserole Recipe

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Rita Charter


A holiday favorite from my mom. This is especially good with beef, such as a rolled rib roast.Make it the day before for best results and refrigerate overnight.


★★★★★ 1 vote

30 Min
1 Hr 10 Min


  • 1 lb
    mushrooms, fresh or canned and drained
  • 1/2 c
    chopped onion
  • 1/2 c
    celery, chopped
  • 1/2 c
    mayonnaise - not salad dressing
  • 3/4 tsp
  • 2
  • 1 c
    milk - whole
  • 6-10 slice
    french bread, buttered and cubed
  • 1 can(s)
    cream of mushroom soup

How to Make Mushroom Casserole


  1. Sautee the mushrooms, onion, celery, and salt in some butter or margarine. Cool and add the mayonnaise.
  2. Mix the eggs and the milk in a separate bowl.Set aside,
  3. Layer part of the bread cubes in a greased casserole dish.Top with half of the mushroom/mayo combination.Repeat this step, saving some bread cubes for the top of the casserole.
  4. Pour the egg and milk mixture over the bread cubes and mushrooms.Spread the cream of mushroom soup on top of the casserole and finish off with the last of the bread cubes.Adjust the amount of bread cubes used throughout the casserole as you wish. Cover and refrigerate overnight.
  5. Bake - covered - at 325 degrees for 60-70 minutes or until bubbly.Remove cover during the last 15-20 minutes.

Printable Recipe Card

About Mushroom Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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