Mushroom casserole

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.

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