Mushroom-onion casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter (or marg.); melted, divided |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| 1 | pounds | Mushrooms, fresh; sliced or 2 cans sliced mushrooms, drained (6 to 8 oz. eaz) |
| 4 | cups | Onions; sliced rings |
| Salt | ||
| Pepper | ||
| 3 | cups | Tomatoes, diced |
| 2 | cups | Breadcrumbs, soft; divided |
Directions
Combine 3 tablespoons melted butter and lemon juice; add mushrooms, and saute for 3 minutes. Saute onion rings in 2 tablespoons melted butter until transparent; place in a 10x6x2" baking dish. Arrange mushrooms over onions, and sprinkle lighlty with salt and pepper.
Combine tomatoes and 1 cup breadcrumbs, and season with salt and pepper; simmer 15 minutes. Pour over mushrooms. Toss 1 cup breadcrumbs with 3 tablespoons melted butter, and sprinkle over tomatoes. Bake at 350 degrees for 30 minutes.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94