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Mushroom and Onion Casserole

Source of Recipe

Barb from Mimi's Recipe Exchange


Recipe Introduction

Serve with roast beef or steaks and smother over the top. The leftovers are good served over french dip sandwiches or Italian beef sandwiches. Also melt colby/jack or cheddar/mozarella cheese on the sandwiches. Yummy!

List of Ingredients

2 large sweet onions -- (2 to 3)
2 lbs. mushrooms (chopped in quarters if large)
1/4 cup butter
1/4 cup flour -- (1/4 to 1/3)
1/2 tsp. marjoram (optional) -- (or less)
2 cans consomme or beef broth
2 tablespoons burgundy wine or sherry




Recipe

In a large frying pan fry mushrooms, onions and butter until mushrooms look almost cooked (still juicy). Stir in flour & cook for 1 minute or so.

Add marjoram, consomme and sherry. Cook until liquids thicken a bit (maybe 3 - 4 minutes).

Transfer to a casserole dish. Bake at 350 for 30 minutes.


NOTES : Adjust amounts as you wish, if you like more or less mushroom, onions, or liquids.

This recipe can easily be cut in half.