Mushroom Casserole Recipe

• 2½ lbs Fresh Mushrooms (sliced)
• ¼ cup Butter
• 1 tbsp Parsley (chopped)
• ½ tsp Salt
• 4 tbsp Flour
• 1 cup Sour Cream
• ½ small Lemon (juice)
• 4 tbsp Butter
• Bread Crumbs
• ½ cup Parmesan Cheese (grated)
• Paprika (for garnishing)

• Place a saucepan over heat and melt ¼ cup butter.
• Add the sliced mushrooms and saute for 2 to 3 minutes.
• Add salt, parsley and flour and stir well.
• Cover the pan, lower the heat and cook for 10 minutes.
• Remove the pan from heat and add lemon juice and sour cream.
• Spray a casserole dish with cooking spray.
• Place the mushroom mixture into the casserole dish.
• Place a small pan over heat and melt 4 tablespoons of butter.
• Add enough bread crumbs to cover the casserole and mix well.
• Spoon out the buttered bread crumbs over the mushroom preparation.
• You can cover the casserole and refrigerate overnight, to prepare the dish the next day.
• Sprinkle Parmesan cheese on top of the dish.
• Bake the dish at 350°F for 30 minutes.
• Remove and sprinkle paprika on top.
• Serve hot.