Baked Parmesan Breadcrumb Casserole Recipe

About this recipe

A creamy and flavorful mushroom casserole topped with parmesan cheese and breadcrumbs, perfect for a satisfying vegetarian dinner.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 125G Daylesford Organic Brandy Butter
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400G Mlekovita Sour Cream 18%
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• 50G Top-Op Nutmeg Powder 50g
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook, covered, for about 5-7 minutes until they are wilted and tender.
3. 3. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. 4. Gradually add the milk and sour cream to the roux, whisking constantly to avoid lumps. Stir in the salt, pepper, and nutmeg, and cook until the sauce thickens, about 3-5 minutes.
5. 5. Transfer the cooked mushrooms to a casserole dish and pour the prepared sauce evenly over them.
6. 6. Sprinkle the breadcrumbs and parmesan cheese evenly over the top of the casserole.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for a few minutes before serving.