Try this Mushroom Casserole recipe, or contribute your own.
Suggest a better descriptionSuggestion: use low fat margarine or eliminate all margarine. Rinse mushrooms and pat dry with paper towels; chop mushrooms. Melt 4 tablespoons butter in large skillet. Add mushrooms, onions, celery and bell pepper; saute until just tender. Remove from heat. Stir in mayonnaise; mix well. Use remaining 2 tablespoons butter to spread on both sides of bread slices; cut bread into cubes. Spread about half of the bread cubes in a lightly greased 13x9x2-inch baking dish. Spoon mushroom mixture evenly over bread. Cover with remaining bread cubes. In a medium bowl, combine eggs and milk; mix well. Pour over mixture in baking dish. Cover and refrigerate over night. Before baking, pour mushroom soup over mixture in baking dish. Sprinkle cheese on top. Bake in a preheated 350-degree oven 1 hour, or until hot and bubbly. Original called for 6 tablespoons of butter. 4 tbls for saute liquid and 2 tbls for buttering the bread. Original also used regular mayo, eggs, milk, and soup. 1/6 serving = 290 cal, 8g fat, 35g carb, 16g protein Posted to Digest eat-lf.v096.n233 Recipe by: By Barbara Yost, The Phoenix Gazette, Phoenix, AZ From: Terry and Kathleen Schuller
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 266 | ||
Calories from Fat: 112 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 540mg | 19 % | |
Potassium 849.8mg | 22 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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