Mushroom Casserole

A hearty and earthy casserole. Served with steamed vegetables or enjoy with our Yogurt Baked Halibut.

Yields: 8 Servings

Ingredients

3 1⁄2lbmushrooms
1⁄2stickbutter (divided)
1pkgof stuffing mix
1cwater
1⁄2cchopped onion
1⁄2cchopped celery (about 2 stalks)
1⁄4cshredded Parmesan
2cshredded cheddar cheese
1 1⁄4cStonyfield Organic Plain Greek Yogurt or Stonyfield Organic Low Fat Plain Yogurt

Directions

  1. Preheat oven to 350°.

  2. Wash, sliced and cook mushrooms in skillet until tender, drain and set mushrooms aside.

  3. In the same skillet melt 1/4 stick of butter and add water, then combine with stuffing mix, celery and onion.

  4. In a separate bowl, combine cheddar cheese and yogurt.

  5. In a greased 13x9 inch casserole dish, layer mushrooms, yogurt mixture, then stuffing.

  6. Repeat, ending with stuffing.

  7. Cut remaining 1/4 stick of butter into small pads and scattered on top.

  8. Casserole may be made ahead and refrigerate.

  9. Before cooking, sprinkle with 1/4 cup of parmesan.

  10. Bake for 30 minutes.

Source URL: http://www.stonyfield.com/recipes/mushroom-casserole