This recipe is one I retrieved from “The Box” of recipes from my mom and dad and it was the first time I tried it. I don’t ever remember my mom making this, but not surprised considering my brother’s adversity to mushrooms (see ” Sensational Sausage Strata” post). It was quick and simple to make and I was pleasantly surprised in how it tasted out of the oven. I think some Parmesan cheese would be a good addition and will add it to the egg mixture next time, plus a little on top to brown. It will make a good side dish with most entrees.
- 3 tablespoons butter
- 1 medium onion (chopped)
- 2 eggs
- 2/3 cup dry bread crumbs
- 3/4 cup whole milk
- 3/4 cup half and half
- 2 teaspoons salt
- Freshly ground pepper
- 1 pound mushrooms
Preheat oven to 350 degrees
Grease a 1 1/2 quart casserole dish.
Melt butter in medium skillet. Add onions and saute until golden.
In a large bowl, beat eggs.
Mix in bread crumbs, milk, half & half, salt and pepper
(and maybe 1/4 cup or Parmesan cheese).
Stir until liquid is absorbed into breadcrumbs.
Stir in mushrooms and onions.
Put in prepared casserole (and top with 1/4 cup Parmesan cheese).
Bake for one hour.