ALL-TIME FAVORITE MUSHROOM CASSEROLE
3-4 lbs. mushrooms, sliced & cooked
1 (16 oz.) pkg. Pepperidge Farm stuffing mix OR 3 boxes Stove Top stuffing mix
Chopped onion & celery (optional)
1 (16 oz.) box Velveeta cheese, sliced OR 3/4 lb. sharp Cheddar cheese, shredded, OR 3/4 lb. Mozzarella cheese, grated
3/4 c. water
1/4 lb. butter (1 stick)
1 1/4 c. half and half
Wash, sliced and cook mushrooms briefly; drain. Melt butter in water, then combine with stuffing mix, adding celery and onion if desired. Stuffing will
be slightly dry. In greased casserole (13x9 inch) layer mushrooms, cheese, then stuffing. Repeat, ending with stuffing. Dot with butter. Casserole may
be made ahead and refrigerated until cooking time. Just before cooking, pour over 1 1/4 cups half and half. Bake at 350 degrees for 30 minutes. Enjoy.
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3-4 lbs. mushrooms, sliced & cooked
1 (16 oz.) pkg. Pepperidge Farm stuffing mix OR 3 boxes Stove Top stuffing mix
Chopped onion & celery (optional)
1 (16 oz.) box Velveeta cheese, sliced OR 3/4 lb. sharp Cheddar cheese, shredded, OR 3/4 lb. Mozzarella cheese, grated
3/4 c. water
1/4 lb. butter (1 stick)
1 1/4 c. half and half
Wash, sliced and cook mushrooms briefly; drain. Melt butter in water, then combine with stuffing mix, adding celery and onion if desired. Stuffing will
be slightly dry. In greased casserole (13x9 inch) layer mushrooms, cheese, then stuffing. Repeat, ending with stuffing. Dot with butter. Casserole may
be made ahead and refrigerated until cooking time. Just before cooking, pour over 1 1/4 cups half and half. Bake at 350 degrees for 30 minutes. Enjoy.
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