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Mushroom Casserole

A hearty and earthy casserole. Served with steamed vegetables or enjoy with our Yogurt Baked Chicken.
Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 3 1/2 lb mushrooms
  • 1/2 stick butter (divided)
  • 1 package of stuffing mix (about 14oz)
  • 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 Whole Milk Plain Greek Yogurt


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

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

Step 9

Bake for 30 minutes.


Casserole may be made ahead and refrigerate. When ready, let the dish stand at room temperature for 20 minutes and then bake 30-40 minutes.