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Recipes Using Mushrooms or Mushroom Soup 

 

Recipes with mushrooms that have been collected from newspapers, magazines, box tops, and friends over the years.
 

MUSHROOM CASSEROLE
32 oz. canned mushrooms, drained or use fresh mushrooms
2 tbsp. finely chopped onion
2 tbsp. Butter
1/4 c. bread crumbs
2 tsp. lemon juice
1/2 tsp. Salt
1/4 tsp. Worcestershire sauce
1/2 c. light cream
1/2 c. shredded American cheese

Sauté mushrooms with onion and butter for 5 minutes, until tender. Add crumbs, cook 2 minutes. Stir in lemon juice, Worcestershire sauce and seasonings. Place in baking dish. Pour cream around mushrooms. Bake at 400 degrees for 15 minutes. Top with cheese and continue baking 8-10 minutes, until cheese melts. Serves 8-12.


VEGETABLE QUICHE CASSEROLE
6 eggs, beaten
1/2 c. milk (add to eggs)
2 slices bread (torn into sm. crumbs)
3/4 lb. cheddar cheese, grated
8 oz. white cheese, cut into bits
1 lb. mushrooms, sliced
1 lb. zucchini, chopped
1 onion, chopped
1 clove garlic, smashed

Combine vegetables and saute in oil. Add bread crumbs and a dash of oregano to the milk-egg mixture. Add cheese. Mix with the sauteed vegetables. Pour into a 9 x 13 inch dish and bake for 1 hour at 325 degrees. Cut into 2 inch squares for appetizers.


GREEN BEANS CASSEROLE
2 cans French style green beans
1 can mushrooms, drained
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1 can French fried onion rings

Drain the green beans and the mushrooms and combine. Add the cream of mushroom soup and stir until all the beans are covered. Then stir in 1/2 can of onion rings and all of cheese. Place in a casserole dish, top with remaining onion rings. Bake in a 350 degree oven for 30 minutes.


TUNA GREEN BEAN CASSEROLE
1 lg. can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted.


SAUSAGE POTATO CASSEROLE
4 c. scalloped potatoes
2 c. cheddar cheese, grated
1 1/2 c. milk
1 lb. sausage, cooked & crumbled
1 can cream of mushroom soup
Mushrooms, onions, salt and pepper to taste

Make layers of potatoes, sausage, mushrooms, onion and cheese. Season to taste. Mix soup and milk and pour over layers. Cover and bake at 350 degrees until potatoes are tender.


TUNA POTATO CASSEROLE
1 (7 oz.) can tuna
1 can cream of broccoli soup
1 (6 oz.) can evaporated milk
1 (4 oz.) can shoestring potatoes
1 (3 oz.) can mushrooms (opt.)

Mix together. Put in baking dish. Bake at 375 degrees for 20 minutes.


HAM AND POTATO CASSEROLE
7-8 med. Potatoes
1 med. box Velveeta cheese
2 cans cream of mushroom soup
2 lg. onions, chopped
Shredded cheddar cheese
1/2 c. milk
1 stick butter or margarine
3 lb. canned ham, diced
1 can mushrooms

Peel and slice potatoes and place in salted water on top of stove for about 10 minutes. After the potatoes have reached a boil, place cheese, 1/2 stick of butter, onions, mushrooms and mushroom soup in heavy saucepan. Melt cheese mixture on low heat; remove from stove and add 1/2 cup milk. Stir until well blended. In casserole dish layer diced ham with potatoes. Pour cheese mixture over ham and potato layers. Add some shredded cheese and other 1/2 stick of butter as a topping. Bake at 375 degrees for 45 minutes until casserole is bubbly.


POTATO STROGANOFF CASSEROLE
1 1/3 c. water
2 tbsp. Margarine
1/2 c. milk
1 1/2 c. instant mashed potato flakes
1 lb. ground beef
1/3 c. chopped onion
5/8 oz. pkg. brown gravy mix
1/2 c. water
2/5 oz. jar Green Giant sliced mushrooms, drained
1 c. dairy sour cream
1/4 tsp. dill weed
Paprika to taste

Heat oven to 350 degrees. In medium saucepan, combine 1 1/3 cups water and margarine. Bring to a boil. Remove from heat. Add milk and potato flakes. Stir and set aside. In large skillet, brown beef and onion. Drain. Add gravy mix, 1/2 cup water and mushrooms. Cook and stir until thickened. Remove from heat. Stir in sour cream and dill weed. Spoon into ungreased 1 1/2 quart casserole. Top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.


POTATO CHIP CASSEROLE
"Chips for Dip" style potato chips (8 oz. pkg.), smashed lightly
1 (6 1/2 oz.) can tuna, drained
1 (4 oz.) can mushrooms, drained
2 cans cream of mushroom soup
1 1/2 cans milk

Layer chips smashed lightly in 13 x 9 inch glass baking dish. In medium bowl break up tuna, stir in cream of mushroom soup, mushrooms and milk. Pour over chips. Bake in a preheated 350 degree oven for 25 minutes or until lightly browned on top.


POTATO CASSEROLE
8 med. Potatoes
4 carrots
2 onions
Garlic - two cloves (pressed or cut very fine)
1/2 head cabbage
Mushrooms
1 cup mixed vegetables
Sour cream
Colby or Cheddar cheese

Boil the potatoes and mash them. Butter casserole dish. Place 1/2 of the potatoes in the dish and form a shell. Stir fry the vegetables and place in the shell. Put sour cream on top of vegetables. Next put the rest of the potatoes on top, then the cheese. Bake at 400 degrees for 30 minutes or until golden brown. Let stand for 10 minutes before serving.


HUNGRY MAN CASSEROLE
2 c. cooked diced chicken
2 c. noodles, cooked
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. chopped onion
2 c. grated mild cheddar cheese
1 tsp. Salt
1 can mushrooms

Preheat oven to 350 degrees. Mix together all ingredients. Spoon into a 9 x 13 inch baking dish and bake for 45 minutes, until heated through.


PIZZA CASSEROLE
1 lb. hamburger, browned and drained
1 (14 oz.) can pizza sauce
1 (4-6 oz.) can mushrooms and liquid
1/4 tsp. garlic powder
1 1/2 c. uncooked macaroni
3 oz. pepperoni slices
1 c. water
2 c. Mozzarella cheese, shredded

Place all ingredients except cheese into 2 quart casserole. Cook on high in microwave for 17-20 minutes, stirring halfway through. When done, put the cheese on top and let set until melted. Stir cheese in.


CHICKEN CASSEROLE
1 (3 lb.) cut up freezer chicken
1/2 tsp. seasoned salt to taste
1/4 tsp. Pepper
1 c. rice (white or brown)
2 c. chicken broth
1 lg. Onion
1/2 c. celery
1 c. mushrooms
1-2 cloves garlic

Cook rice in chicken broth, saute onions, celery, mushrooms and garlic. When rice is done, mix vegetables with rice. Place chicken pieces in shallow baking dish, spread rice around chicken, cover with foil. Bake 55 minutes at 350 degrees or until fork tender. TIPS: To cut down on prep time, begin baking chicken while preparing rice, then add when rice is done. Also, for less fat, skin chicken.


CHICKEN CASSEROLE
5 cooked chicken breasts (about 2 1/2 lbs.)
1 pkg. Pepperidge Farm Stuffing Mix (herb)
1 stick oleo
1 can cream of chicken soup
1 (8 oz.) sour cream
1 1/2 c. chicken broth
1 can drained mushrooms

Melt butter, mix butter with stuffing mix. Layer 3/4 of mixture in bottom of oblong pan. One layer shredded chicken on top of stuffing mixture. Layer mushrooms on top of this. Mix 1 cup broth, cream of chicken soup, and sour cream, mix well and spread over other layers. Place remaining 1/4 stuffing mix over this and pour 1/2 cup broth over stuffing mix. Cook for 30-40 minutes at 350 degrees.


CHICKEN, CHEESE AND MUSHROOM MICROWAVE CASSEROLE
2-3 whole chicken breasts
2 c. sliced fresh mushrooms
1 cube chicken bouillon
3 tbsp. butter or margarine
2 tbsp. Parsley
1 c. grated Mozzarella cheese
Italian bread crumbs
1 tsp. Cornstarch
1/4 c. water
2 tsp. Paprika

Heat butter in large microwave-safe dish until melted. Mix bread crumbs with parsley and paprika. Dip chicken halves in butter and dredge through bread crumb mixture. Place breaded chicken back in large dish and microwave for approximately 9 minutes, turning dish halfway through cooking time. Slice mushrooms and set aside. When chicken is cooked, put grated cheese on top, cover and set aside - keeping warm. Combine water, cornstarch and bouillon cube in quart container. Microwave approximately 3 minutes until thickened. Add mushrooms and microwave for 3-4 minutes until mushrooms are cooked. Pour mushroom mixture over chicken and cheese and let sit for a few minutes. Serves 4 people.


RICE HAM CASSEROLE
1 box Uncle Ben's wild rice mix
1 (10 oz.) box chopped broccoli, cooked and drained
1 c. chopped ham
1 c. sharp Cheddar cheese, cubed
1 can mushrooms, drained
1 can cream of celery soup
1 c. mayonnaise
2 tsp. prepared mustard

Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top. Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6


HOT BROCCOLI AND CHEESE DIP
3 stalks celery, thinly sliced
1 onion, chopped
1 (4 oz.) can sliced mushrooms, drained
1/4 c. margarine
3 tbsp. all-purpose flour
1 (5 oz.) roll garlic cheese, sliced
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 cans cream of celery soup

Saute' celery, onion and mushrooms in margarine in skillet. Stir in flour. Pour into lightly greased crockpot. Add cheese, broccoli and celery soup. Cook on High until cheese is melted, stirring occasionally. Cook on Low for 2 hours or until serving time. Serve with assorted crackers or bite-sized vegetables such as broccoli, cauliflower and green bell pepper. Yield: 4 cups.


MEXICAN CHEESE DIP
1 lb. hot sausage
2 lb. box Velveeta cheese
1 can golden mushroom soup
1 med. can mushrooms, chopped
1 onion, chopped
1/2 lb. sharp Cheddar cheese
1 can tomatoes with green chilies

Melt cheeses. Fry sausages and onion. Drain well. Mix all ingredients in crockpot Keep warm and serve with corn chips or Doritos.


EASY BEEF CROCKPOT CASSEROLE
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves 4. Preparation time 5 minutes. Cooking noodles 20 minutes.


PORK STEAK CASSEROLE
1 1/2 lb. pork steak cut into strips
2 tbsp. Oil
1 lg. onion, chopped
1 sm. green pepper, chopped
14 oz. can mushrooms, drained
8 oz. can tomato sauce
3 tbsp. brown sugar
1 1/2 tbsp. Vinegar
1 1/2 tsp. Salt
2 tbsp. Worcestershire sauce

Brown pork in oil in skillet. To remove excess fat drain on paper towels. Place pork strips and all remaining ingredients in crockpot for 6 to 8 hours on low or 4 hours on high. Serve over noodles or rice. Can be placed in a greased casserole dish and baked for 2 hours at 350 degrees.


CROCKPOT BEEF STEW
2 lb. stew beef
1 onion, sliced
2 stalks celery, cut in chunks
3 carrots, cut in chunks
4 or 5 potatoes, cut in chunks
1 can mushrooms (optional)
2 tsp. Salt
2 tbsp. Sugar
2 tbsp. Tapioca
Lg. can tomato juice (46 oz.)

Place ingredients in crockpot in order given, cover tightly and let cook all day.


PEPPER STEAK IN A CROCK POT
6 to 8 pepper steaks
1 lg. can mushroom soup
1 tbsp. Gravy Master
1 lg. onion, sliced in rings
1 med. bell pepper, cut in strips
1 c. fresh or canned mushrooms
1 c. flour
4 beef bouillon cubes
Dash of black pepper
4 tbsp. cooking oil

Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crockpot, pour soup over meat. Add the Gravy Master and bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.


CROCKPOT SPAGHETTI
1 lb. ground beef, browned (put into crockpot)
1 envelope spaghetti sauce mix (American Beauty)
2 tbsp. instant minced onion
8 oz. can tomato sauce
4 1/2 c. tomato juice or V-8
4 oz. can mushrooms, drained
4 oz. dry spaghetti broken into thirds (about 1 1/2 c.)

Combine all but spaghetti noodles in crockpot and stir. Cover and cool on low 6-8 hours. Turn to high for last hour and add spaghetti. Stir often.


CROCKPOT CHOW MEIN
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. Onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. Water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

DRESSING
1 c. butter or margarine
2 c. onion, chopped
2 c. celery, chopped
1/4 c. parsley sprigs
2 (8 oz.) cans mushrooms, drained
12 to 13 c. slightly dry bread cubes
1 tsp. poultry seasoning
2 eggs, well beaten
1 1/2 tsp. Salt
1 1/2 tsp. Sage
1 tsp. dried thyme
1/2 tsp. Pepper
1/2 tsp. marjoram (optional)
3 1/2 to 4 1/2 c. chicken broth or turkey broth & diced giblets

NOTE: If using a seasoned stuffing mix omit herbs and salt. Melt butter in a skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add all seasonings and toss together well, pack lightly into crockpot. Cover and set on high 45 minutes; then reduce to low to cook for 4 to 8 hours. (I don't add all the liquid, usually about 2 to 2 1/2 cups.


SALMON CHEESE LOAF
1 (16 oz.) can salmon, drained with bones removed
1 (4 oz.) can sliced mushrooms, drained
1 1/2 c. bread crumbs
2 eggs, beaten
1 c. grated American cheese
1 tbsp. lemon juice
1 tbsp. dry minced onion

Flake fish, add all remaining ingredients and mix thoroughly. Pour into greased crockpot and shape into rounded loaf. Cover and cook high 1 hour then low 3 to 5 hours.


CHICKEN CHOWDER
2 lg. chicken breasts, cooked and cubed
2 cans Mexicorn
8 oz. hot Mexican Velveeta
1 can chicken broth
1 sm. can mushrooms
1 can green chiles, chopped
3 bunches green onions, chopped
1 can cream of chicken soup
1 can cream of potato soup

Cook in crockpot until hot and cheese melted.


FRENCH MUSHROOM SOUP
Serves 4. 2 1/2 c. onions, sliced
3 tbsp. butter or margarine
3/4 lb. mushrooms, sliced 1/4 inch thick
2 (14 1/2 oz.) cans beef broth
2 tbsp. dry sherry
4 slices French bread, 1/2 inch thick
1 c. Swiss cheese, shredded
1/4 c. Parmesan cheese, grated

In 3 quart saucepan, saute onions in butter over medium heat for five minutes. Add mushrooms; cook and stir three minutes. Remove and reserve four mushroom slices for garnish. Stir in broth and sherry; bring to boil. Cover and simmer 10 minutes. Meanwhile, preheat oven to 400 degrees. Place bread on baking sheet; toast in oven until lightly browned, about 10 minutes. Remove toast; heat broiler. Puree half of soup in blender, then return to saucepan; stir. Divide soup equally into four 1 1/2 cup, oven-proof bowls (see note below). Top each serving with 1 slice toast, 1/4 cup Swiss cheese, one reserved mushroom slice and 1 tablespoon Parmesan cheese. Broil three to five minutes until golden brown. Note: Soup can be baked in larger serving dish rather than individual bowls, if desired.


STEAK AND MUSHROOM SOUP
MARINADE
2/3 c. olive oil
2 tbsp. lemon juice
1 tbsp. dark brown sugar
2 tbsp. soy sauce
1 tsp. Dijon mustard
1 tsp. garlic, minced

SOUP
1 1/2 lb. steak, cut into 1 inch cubes (rib-eye steak will do)
3 tbsp. olive oil
3 tbsp. Butter
3 med. onions, 1/2 coarsely chopped and 1/2 thinly sliced
2 carrots, scraped and thinly sliced
2 sm. ribs celery, cut in thin slices
1 lb. mushrooms, thickly sliced
all-purpose flour
6 to 8 c. beef bouillon
1 1/2 tsp. Salt
1/4 tsp. fresh ground pepper
1 bay leaf
1 1/4 lb. escarole - washed and cut into bite size pieces

Mix the marinade ingredients together in a bowl and add the steak cubes. Be sure all of them are submerged. Set aside for 1 hour or overnight. Meanwhile heat half of the olive oil and butter in a stockpot. Add the chopped onion, carrot and celery. Cook over medium heat for about 5 minutes. Add the mushrooms and continue cooking until they are just wilted. Remove the vegetable from the pot and set aside.

Wipe out any bits of vegetables from the pot and add the remaining oil and butter. Take the steak out of the marinade and dry the cubes with paper towels. Sprinkle them with flour, discard the excess flour. Heat the oil and butter in the pot, add the steak and brown the cubes, being careful they do not burn. Remove the steak from the pot and set aside. Return the cooked vegetables and mushrooms to the pot along with the raw sliced onions. Add 6 cups of bouillon, salt and pepper and simmer for 15 minutes.

To finish the soup, add the steak and escarole and bouillon if needed and simmer until the soup is hot and the escarole cooked barely. 6 servings.


MUSHROOM EGG DROP SOUP
1 (11 oz.) can chicken broth
1 can water
1 tsp. Salt
1 scallion, chopped
2 eggs
1 sm. can sliced mushrooms
1 tbsp. Cornstarch
White pepper to taste

Wash and cut scallion into 1/8 inch pieces. Beat the egg thoroughly. Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Heat 1 can of chicken broth and 1 can of water in a saucepan until it boils. Add salt and stir a few times. Add cornstarch slowly until mixture thickens gradually. Add mushrooms and then scallions and mix a few times. Gently stir in beaten egg. Turn off heat immediately. Serve. Let each person add white pepper to taste. 4 servings.

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