Fall Suppers-Mushroom Casserole de Luxe

I picked up the Good Housekeeping Suppertime Cookbook, suppers for all the seasons–some from the skillet, some from the oven, some so simple they need no cooking, 1967 at a recent used book sale. The photographs are fab…and it has seasonal menus. Today’s recipe comes from the Fall and Winter Suppers-Family Favorite.

The casserole has nothing light about it.

Family Favorite Supper
Jumbo Hamburger Patties
Mushroom Casserole de Luxe on Hot Buttered Rye
Green Bean and Radish Salad
Pineapple Wedges with Frozen Chocolate Cake
Milk Coffee

Mushroom Casserole De Luxe

1/3 cup soft butter or margarine
1 tablespoon snipped parsley
1 tablespoon grated onion
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 tablespoons regular all-purpose flour
1 pound fresh mushrooms, sliced or halved lengthwise
1 cup heavy cream

About 1 hour and 10 minutes before supper:

  1. Start heating oven to 375 degrees F.
  2. Blend butter with parsley, onion, mustard, salt, cayenne, nutmeg, and flour
  3. In bottom of greased 1 1/2-quart casserole, place a layer of mushrooms. Dot with half of butter mixture; top with rest of mushrooms, then rest of butter mixture. Pour cream over all.
  4. Bake uncovered about 55 minutes. Serve over slices of hot, buttered rye bread. Makes 4 servings.


  1. Oh, wow! Gotta try this one. I’ve printed it and will be sending it to my semi-veg friend, too. Mahalo, friend! Good one!

  2. That does look good!

  3. Yum! Though mushrooms are light, right?

  4. Mushrooms are, so I guess there IS something light about it…but the rest…not so much.

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