Mushroom and Swiss Casserole

Mushroom And Swiss Casserole Recipe

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raymond spencer


Based on the topping on the burger, i create this masterpiece of casserole recipe, it's great with roasted chicken.


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5 Min
30 Min


  • 1
    (6-ounce) long-grain and wild rice mix
  • 1 oz
    french bread,cubed
  • 2 Tbsp
    butter,melted and divided
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    chopped red onion
  • 2
    garlic cloves,minced
  • 3 c
    sliced fresh mushrooms
  • 1 c
    three cheese alfredo sauce
  • 1/2 c
    cold whole milk
  • 1/2 c
    whipped cream cheese
  • 1 3/4 c
    shredded swiss cheese,divided
  • 1/4 tsp
    ground black pepper

How to Make Mushroom and Swiss Casserole


  1. Preheat oven to 325 degrees F.
  2. Prepare rice according to package directions.Set aside.
  3. While rice cooks,place bread in a food processor;pulse
    15 times or until fine crumbs measure 1/2 cup.Add 1 tablespoon to butter to processor;pulse until combined.Add parmesan cheese to until combined.
  4. Heat a large skillet over medium-high heat.Add remaining butter,onion,garlic and mushrooms;saute 5 minutes or until onion is tender.Stir in alfredo sauce,milk,cream cheese,1 cup shredded swiss cheese and black pepper.Add rice;stir.
  5. Spoon rice mixture into a 1 1/2-quart casserole dish,coated with cooking spray.Sprinkle with breadcrumb
    mixture and remaining swiss cheese.Bake at 325 degrees for 30 minutes or until golden brown.

Printable Recipe Card

About Mushroom and Swiss Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #mushroom, #swiss

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