Mushroom Casserole
A hearty and earthy casserole. Served with steamed vegetables or enjoy with our Yogurt Baked Halibut.
Yields: 8 Servings
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Ingredients
| 3 1⁄2 | lb | mushrooms |
| 1⁄2 | stick | butter (divided) |
| 1 | pkg | of stuffing mix |
| 1 | c | water |
| 1⁄2 | c | chopped onion |
| 1⁄2 | c | chopped celery (about 2 stalks) |
| 1⁄4 | c | shredded Parmesan |
| 2 | c | shredded cheddar cheese |
| 1 1⁄4 | c | Stonyfield Organic Plain Greek Yogurt or Stonyfield Organic Low Fat Plain Yogurt |
Directions
Preheat oven to 350°.
Wash, sliced and cook mushrooms in skillet until tender, drain and set mushrooms aside.
In the same skillet melt 1/4 stick of butter and add water, then combine with stuffing mix, celery and onion.
In a separate bowl, combine cheddar cheese and yogurt.
In a greased 13x9 inch casserole dish, layer mushrooms, yogurt mixture, then stuffing.
Repeat, ending with stuffing.
Cut remaining 1/4 stick of butter into small pads and scattered on top.
Casserole may be made ahead and refrigerate.
Before cooking, sprinkle with 1/4 cup of parmesan.
Bake for 30 minutes.
Nutrition Information
|
430
CALORIES
|
14g
TOTAL FAT
|
25g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
430
130
|
||
| % Daily Value* | ||
| Total Fat | 14g | |
| Saturated Fat | 7g | |
| Trans Fat | 0g | |
| Cholesterol | 35mg | |
| Sodium | 720mg | |
| Total Carbohydrate | 55g | |
| Dietary Fiber | 6g | |
| Sugars | 11g | |
| Protein | 25g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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