Garlic Mushroom Casserole Recipe



  • 16 large mushrooms
  • ½ lb small mushrooms
  • 1 tsp Bickford Garlic Flavor
  • 1 cup chopped almonds
  • ½ lb butter
  • 1 lb ground beef
  • 2 cups seasoned bread crumbs
  • 1 cup grated Swiss or Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅛ tsp Bickford Almond Flavor



Trim large mushrooms; discard ends.  Remove stems and chop small mushrooms.  Saute Bickford Garlic Flavor, chopped mushrooms and almonds in half the butter until well done.  Add beef and cook until done.  Add 1½ cups bread crumbs,  Bickford Almond Flavor and mix thoroughly.  Line bottom of greased casserole with 8 large mushrooms, open side up.  Press sauteed mixture firmly over mushrooms.  Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down.   Sprinkle with grated Swiss or Mozzarella cheese, remaining  bread crumbs and Parmesan cheese.  Dot with remaining half of butter.  Bake at 350 degrees for 30 minutes or until mushrooms are tender. 

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