Creamy Parmesan Mushroom Casserole Recipe: It's Mushrooms Time to Shine Vegetables Casseroles Vegetarian

We love mushrooms around here, and they get added to many recipes I make, whether called for or not. This creamy mushroom casserole recipe actually features them as the main ingredient.

Serve this vegetable casserole recipe as a vegetarian main dish or as a side dish. No one will be able to resist the creamy goodness!

Cuisine: American
Prep Time: 35 minutes
Cook Time: 20 to 25 minutes
Total Time: 1 hour
Servings: 4 to 8

Ingredients

• 1/4 cup plus 1 tablespoon olive oil (divided)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 pounds baby bella mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt substitute or 3/4 teaspoon salt and 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/4 cup plus 1 tablespoon Parmesan cheese (divided)
• 1/4 cup plus 1 tablespoon fresh chopped parsley (divided)
• 1 tablespoon lemon juice
• 1/4 cup panko breadcrumbs

Here’s how to make it:

1. Heat 1/4 cup oil in large skillet over medium heat. Add onion and cook until soft and starting to brown, about 3 minutes. Add garlic and cook 1 minute.
2. In batches, add mushrooms, stirring and letting them cook down a bit before adding another handful. Cook until all mushrooms are in the pan and cooked down with some liquid still in the pan.
3. Sprinkle flour, salt substitute (or salt and pepper) over the mushroom mix and cook, stirring until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to an 8-inch square baking dish that's been sprayed with nonstick cooking spray.
4. Combine panko and remaining 1 tablespoon each of Parmesan, oil and parsley in a small bowl. Mix with your fingers until well mixed. Sprinkle this topping evenly over the mushroom mixture. 
5. Bake in a preheated 350-degree F oven until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.

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