Creamy Mushroom Casserole

A Family Favorite every Thanksgiving and Christmas!

A great accompaniment for chicken or turkey.

  • 1/3 cup soft butter or margarine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 1-1/2 teaspoons flour
  • 1 pound washed fresh mushrooms
  • 1 cup heavy cream

Slice the mushrooms, stems on, and place a layer on bottom of a 1-1/2-quart greased casserole. Mix together the butter or margarine, parsley, onion, mustard, salt, pep-per, nutmeg and flour. Dot the first layer of sliced mushrooms with half this mixture. Add a second layer of mushrooms and top with the rest of the butter mixture.
Pour the cream over all, then bake uncovered at 350 degrees F for 1 hour.

~From “The Country Innkeepers’ Cookbook.” A wonderful cookbook here in Bruce’s Kitchen.

With My Niece

At California Pizza.
Susan and I took Lauren and her brother Christmas shopping on Sunday.
It took all the strength I could muster to go
as I have been sick for the past two weeks;
I am seeing a doctor today.
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