MUSHROOM AND CHEESE CASSEROLE Recipe
Summary
Ingredients
| Stale bread slices | 1 Cup (16 tbs) | |
| Onions | 8 | |
| Mushrooms | 1⁄2 Pound | |
| Fresh cream | 1 Cup (16 tbs) | |
| Parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Water | 1 1⁄2 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Oil | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4211 Calories from Fat 2317
% Daily Value*
Total Fat 260 g400.6%
Saturated Fat 48.8 g243.9%
Trans Fat 0 g
Cholesterol 50.4 mg16.8%
Sodium 3079.6 mg128.3%
Total Carbohydrates 412 g137.2%
Dietary Fiber 27.4 g109.7%
Sugars 134.5 g
Protein 66 g132.5%
Vitamin A 12.6% Vitamin C 143.1%
Calcium 152.9% Iron 60.6%
*Based on a 2000 Calorie diet
Directions
Heat oil in saucepan and gently fry mushrooms until nearly soft, and remove from pan.
Into the hot oil put thinly sliced onions and cook gently until they are almost cooked to a puree.
Season and add 1 pint of boiling water and leave to simmer for 20 minutes.
Slice the stale bread thinly and put a layer into a deep casserole.
Cover the bread with a layer of grated Parmesan cheese, a tablespoon of fresh cream and some of the mushrooms.
Continue until the casserole is half full, then pour the onions and their stock over the contents of the casserole and put into the oven to heat thoroughly, about 10 minutes.
This is a filling dish, and can be served with soup, or with green vegetables.
A meat substitute can be used in place of the mushrooms, in which case fry it gently first.
Chef
