Spring is coming to Michigan. At least I am hopeful. Soon all types of mushrooms will be available at the market. So this is a perfect time to share my recipe for a mushroom casserole. If you are searching for a great side dish or something for a meatless Monday, I recommend this casserole. Any kind of mushroom would work and I have made this dish with a variety of types of mushrooms as well. This is a great recipe that can be doubled as well to make a larger casserole for guests.
Recently, I used these ingredients: 1/2 package of egg noodles, 1/2 box white mushrooms plus 1 jar of sliced mushrooms, 3 Tablespoons margarine, salt and pepper to taste, and one 8 ounce block Swiss cheese, grated.
To make the casserole:
Cook the noodles according to the package and drain. Saute mushrooms in the margarine in an open skillet. Prepare a ceramic baking dish with a Pam spray. Divide one-third of the noodles into the dish and season them to taste with salt and pepper. Add 1/2 of the Swiss cheese and one-third of the mushrooms. Repeat the layers and bake in a pre-heated 350 degree oven for 30 minutes or until the cheese is melted. Serve alongside chicken, fish or by itself with a side salad. Quite tasty.
angel food garden 