Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs
Instructions
- Step 1: Preheat oven to 375°F (190°C). Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid, about 8-10 minutes.
- Step 2: Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until sauce thickens.
- Step 3: Remove from heat and stir in salt, pepper, and nutmeg. Add cheddar and Gruyere cheese, stirring until melted and smooth.
- Step 4: Pour the cheese sauce into a greased 9×13 inch baking dish. Top with breadcrumbs.
- Step 5: Bake for 20-25 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until heated through, or bake the entire casserole at 350°F for 15-20 minutes.
- Serve this cheesy mushroom casserole alongside a simple green salad and crusty bread for a complete and satisfying meal.
- For extra depth of flavor, sauté the mushrooms in a mixture of butter and olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American