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| Mushroom Onion Casserole |
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| 5 cups |
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Fresh Mushrooms, sliced |
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| 3 Tbs |
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Butter or Margarine |
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| 1 Tbs |
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Lemon Juice |
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| 4 cups |
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Sliced Onion Rings |
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| 3 Tbs |
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Butter or Margarine, melted |
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| 3 cups |
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Tomatoes, diced |
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| 2 cups |
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Soft Bread Crumbs |
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| 2 Tbs |
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Butter or Margarine |
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| 1 tsp |
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Salt |
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| 1 tsp |
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Ground Black Pepper |
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| 1 |
Sauté fresh mushrooms in 3 tbs. butter for 3 minutes and add lemon juice. Sauté onion rings in 2 tbs. butter until transparent. Turn into 10" x 6" x 2" baking dish. Layer mushrooms over the onions and sprinkle lightly with salt and pepper. |
| 2 |
Cook tomatoes with 1 cup soft bread crumbs and season with salt and pepper. Pour over mushrooms. Toss 1 cup bread crumbs with 3 tbs. melted butter and sprinkle over top. Bake in preheated moderate oven (350 deg.) for 30 minutes. |
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| Servings: 6 |
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| Recipe Type |
| Brunch, Main Dish, Vegetarian |
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| Recipe Source |
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