So every year I get lots of requests for my mushroom casserole recipe. I make it every year for Thanksgiving and it is soooo good!! Trust me...once you go mushroom, you won't go back!!
3 beef bouillon cubes
1/4 cup hot water
4 Tablespoons all purpose flour
8 ounce heavy (whipping) cream
2 16-ounce containers sliced mushrooms
6 Tablespoons melted margarine or butter
1 1/2 cups herbal stuffing
Preheat oven to 350 degrees.
Dissolve bouillon cubes in hot water.
Melt margarine/butter and coat stuffing.
Spray casserole dish.
Spread sliced mushrooms evenly in casserole.
Combine water, cream, and flour. Spoon over mushrooms.
Sprinkle buttered herbal stuffing on top of mushrooms.
Bake in 350 degree oven for 20 minutes or until bubbly.
Girl, this is G-O-O-D!!! I had to tweak the recipe, though: instead of beef bouillon cubes, I use chicken, and instead of layering the mushrooms, I mix them with the stuffing mix in a big bowl & pour everything into casserole dish.