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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe from a cookbook that I gave to my mother in 1965. It is called Casserole Cookery . I never actually looked at the cookbook until she passed it on to me 3 years ago. I started making this for family get-to-gethers and it is now as popular as Yuckky Beans (French's green bean casserole). The original recipe called for 4 (4 oz.) cans of sliced mushrooms with liquid, but fresh mushrooms were on sale so I used them instead. I am trying to eat healthier, so I decreased the amount of margarine from 1/4 cup to 2 T. It called for saltine-type crackers, but I only had ritz-type crackers, so I used them instead. I decreased the amount of light cream from 1/2 cup to 1/4 cup light cream and 1/4 cup of 1% milk. It called for baking it covered for 30 minutes and then uncovered for 30 minutes, but I was in a hurry (as usual) and forgot to cover the dish. When I realized what I had done, I decided to leave it uncovered for the first 30 minutes and covered it for the last 30 minutes. Ingredients:
1 large onion, chopped |
2 tablespoons margarine |
1/2 cup egg substitute |
1/4 cup light cream |
1/4 cup 1% low-fat milk |
2 (16 ounce) packages fresh mushrooms, sliced |
4 ounces cheese spread (i.e. cheez whiz) |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup ritz cracker, crushed |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 1.5 quart casserole with cooking spray and set aside.
3. Saute onions and mushrooms in butter.
4. There will be a lot of liquid in the pan from the mushrooms, which is okay.
5. Set aside.
6. Combine all the remaining ingredients in a large mixing bowl.
7. Add the cooked onions, mushrooms and liquid to the bowl and mix well.
8. Pour mixture into prepared casserole dish.
9. Bake at 350 degrees for 30 minutes.
10. Cover and bake an additional 30 minutes.
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