Mushrooms Delwood
Recipe: #17333
February 12, 2015
Categories: Side Dishes, Sunday Dinner, Oven Bake, Low Calorie, Low Fat, No Eggs, more
"This recipe is from the "One of a Kind Cookbook" of the Junior League of Mobile, AL. My experience has been that some real recipe gems can often be found in these Junior League cookbooks & I believe this is 1 of those gems. Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (228.4 g)
- Calories 452.5
- Total Fat - 32.8 g
- Saturated Fat - 12.4 g
- Cholesterol - 127.1 mg
- Sodium - 366.9 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.5 g
- Sugars - 3.5 g
- Protein - 24.4 g
- Calcium - 72.9 mg
- Iron - 1.9 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 350F. In a large saucepan over med-heat, dissolve bouillon cubes in the water. Stir in the flour, milk & cheese. Cook till well-thickened, stirring continuously.
Step 2
Remove from heat source, stir in sliced mushrooms & mix well to get good coverage w/the sauce.
Step 3
Pour mixture into a buttered casserole dish. Sprinkle stuffing mix over the top & dot w/butter.
Step 4
Cover w/foil, bake 30 min, then uncover & bake 10 min more. Serve immediately.
Step 5
NOTE #1: You will want the sauce to be thick as the mushrooms will add their liquid to thin it as the dish cooks.
Step 6
NOTE #2: The sauce will be salty, but much less so when the mushroom liquid joins it. If this is a concern, cut back to 1 bouillon cube.
Step 7
NOTE #3: I did not find this dish in need of any butter added to the top.
Tips
- Aluminum Foil
1 Reviews
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