Mushroom Casserole

Ingredients

• 1 5-oz bag seasoned croutons, divided
• 1/2 cup butter, divided
• 1 lb button mushrooms
• 1 medium onion, diced
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 can cream of mushroom soup
• 1/4 cup milk
• 2/3 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Clean mushrooms then cut off stems. Dice stems then set aside to be cooked with onion.

3. 3

   Arrange mushroom caps in a single layer in the bottom of a small, shallow baking dish (1.5-2 quarts) to see how many will fit (you will likely have a few left over). Remove mushrooms then set aside to add back later. Dice leftover mushrooms to add to the diced stems.

4. 4

   Spray the baking dish with cooking spray (or rub with additional butter) then line the bottom with one layer of croutons (about 2/3 of the bag). Set remaining croutons aside to use later (you should have about 1 heaping cup of croutons remaining).

5. 5

   Sauté diced mushrooms/stems and onions with 1/4 cup butter (1/2 stick) over high heat 4-5 minutes or until onions are soft and starting to brown. Stir in pepper, garlic, thyme and salt then pour mixture over croutons. 1/2 tsp each pepper and garlic, 1/4 tsp each thyme and salt

6. 6

   Arrange mushrooms caps over sauteed mixture.

7. 7

   Whisk together mushroom soup and milk until smooth then spoon evenly over mushroom caps. 1 can soup, 1/4 c. milk

8. 8

   Sprinkle parmesan cheese then parsley over top. 2/3 c. parmesan, 1/4 c. parsley

9. 9

   Crush reserved croutons into breadcrumbs. Melt remaining 1/4 cup butter (1/2 stick) then combine with crushed croutons. Sprinkle buttered crouton crumbs evenly over casserole.

10. 10

    Bake at 350 degrees for 30-40 minutes or until bubbly. Cover lightly with foil if crouton topping starts to brown too much before casserole is bubbly.