Mushroom Casserole

Mushrooms rarely get to be the star of the dish. So I knew I had to try this recipe when I came across it years ago.

Mushroom Casserole | Future Expat

Photo Credit – Brenda┬ávia Food.com

You wouldn’t think a simple dish like this would get so many reviews on a recipe site, but it did. With 17 reviews, this recipe averages a 5 star rating. Here are a few of the reviews:

Excellent side dish with a roast chicken. I used Panko for the bread crumbs. I used low-fat sour cream with no problem. Looking forward to taking leftovers for lunch at work. Will be making this again!
Review by Mikekey

This dish was often made by my grandmother. She never handed down the recipe because it was committed to memory in pinch and dash form. Thank you for helping solve the mystery. I made it for my father who was thoroughly impressed that I could reconnect our kitchen with her soul. Next time I will reduce the sour cream by half, but otherwise this is simply perfect. We appreciate you sharing with our family! =)
Review by Kaluka Kaye

I made a much smaller batch of this for our family dinner the other night. It was a big hit both with my husband, and with our 5-yr-old! Definitely will make again. Thank you for the recipe!
Review by CharleneMc

Oh, we loved this side dish. It is really yummy and a nice change for a vegetable to serve with dinner. I served this as a side to a steak dinner. Wonderful! I will be making this often.
Review by Lainey6605

See all of the reviews…

And the best thing is that it is made with all wholesome ingredients. No cream of soup in this recipe!

Mushroom Casserole:


2 1/2 lbs fresh mushrooms, sliced
1/4 cup butter
1 tablespoon parsley, chopped
1/2 teaspoon salt
4 tablespoons flour
1 cup sour cream
1/2 small lemon, juice of
4 tablespoons butter
1/2 cup parmesan cheese, grated


  1. Saute mushrooms in 1/4 cup butter for 2-3 minutes.
  2. Add salt, parsley and flour.
  3. Cover and cook over low heat for 10 minutes.
  4. Remove mixture from heat and add lemon juice and sour cream.
  5. Pour into a casserole dish sprayed with cooking spray.
  6. Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
  7. Spoon buttered bread crumbs over mushroom mixture.
  8. At this point, you can cover and refrigerate overnight to be made the next day.
  9. Before baking, sprinkle top with parmesan cheese.
  10. Bake for 30 minutes at 350 degrees.
  11. Sprinkle with paprika (optional) before serving.

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7 Responses

  1. Robyn Wright says:

    YUM YUM YUM! I love mushrooms! Will try this when T comes to have dinner with us because he loves mushrooms as much as I do! Pinned to my mushroom board too~!

    • Karen Goodman says:

      I’m so glad it sounds good to you. I haven’t made this one in a while…now that I’ve posted it here I’ll have to do that and get some new photos. Thankfully my friend Mike let me use his photo.

  2. Susie D says:

    This is swoon worthy! I had selected this for a special occasion, but it’s honestly easy enough to make regularly. The creamy sauce encases the mushrooms yet the mushrooms aren’t drowning in sauce. Paired with a small steak and spinach salad we celebrated in style. Thank you for adding to our celebration!

  3. Mikekey says:

    I have made this a few times and it is always delicious. The only change I make is to add ground black pepper. I also cut the recipe in half easily. We like it as a side to chicken.

  4. Nancy says:

    Definitely a delicious and rich dish. We love mushrooms and we absolutely loved the bread crumb topping along with the parmesan on top of these delicious mushrooms. Served with a baked chicken dish and a zucchini casserole.

    • Karen Goodman says:

      Thanks for trying the mushroom casserole. I’m so glad you liked it. It’s been a long time since I made this one…need to try it again.

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