Cornmeal Mushroom Casserole
Source of Recipe
Ken
Recipe Introduction
This is a casserole that even picky eaters will love. Try this dish when haveing friends over and they will think you're a gourmet chef.
List of Ingredients
7 Cups Milk
2 Cups Cornmeal
2 Pounds Fresh Mushrooms, Coarsely Chopped
1 Medium Onion, Chopped
3/4 Cup Chopped Sweet Red Pepper
2 Garlic Cloves, Minced
2 Tablespoons Olive Oil
1/4 Cup Soy Sauce
1/3 Cup All-Purpose Flour
4 Cups Half-And-Half Cream
4 Ounces Shredded Monterey Jack Cheese
4 Ounces Shredded Cheddar Cheese
1 Cup Grated Parmesan CheeseRecipe
In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased 13-inch x 9-inch x 2-inch baking pans. Cover and refrigerate overnight. In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8 to 10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened. Remove cornmeal crusts from pans; place one in a greased 4 quart baking disk (lasagne pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15 to 20 minutes before cutting. Yields 14 to 16 servings.
|
|
member logon
