Mushroom Casserole

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

430
Calories
14g
Fat
25g
Protein
8
Servings

Ingredients

3 1/2 lb mushrooms
1/2 stick butter (divided)
1 pk 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 Greek Plain Nonfat Yogurt or Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
430
Calories from Fat: 
130
Total Fat: 
14g
Saturated Fat: 
7g
Cholesterol: 
35mg
Sodium: 
720mg
Total Carbohydrate: 
55g
Dietary Fiber: 
6g
Sugars: 
11g
Protein: 
25g

Preparation:

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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

Step 4

In a separate bowl, combine cheddar cheese and yogurt.

Step 5

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

Step 6

Repeat, ending with stuffing.

Step 7

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

Step 8

Casserole may be made ahead and refrigerate.

Step 9

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

Step 10

Bake for 30 minutes.

Ingredients

3 1/2 lb mushrooms
1/2 stick butter (divided)
1 pk 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 Greek Plain Nonfat Yogurt or Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
430
Calories from Fat: 
130
Total Fat: 
14g
Saturated Fat: 
7g
Cholesterol: 
35mg
Sodium: 
720mg
Total Carbohydrate: 
55g
Dietary Fiber: 
6g
Sugars: 
11g
Protein: 
25g

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