CORNMEAL MUSHROOM CASSEROLE

Cornmeal Mushroom Casserole image

Everyone knows I can never bring just one dish to a potluck-I usually prepare several. This is one of my most requested dishes.-Gary Maly, West Chester, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 14-16 servings.

Number Of Ingredients 13

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Ingredients

7 cups whole milk or water
2 cups cornmeal
2 pounds fresh mushrooms, coarsely chopped
1 medium onion, chopped
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup soy sauce
1/3 cup all-purpose flour
4 cups half-and-half cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese

Steps:

In a large saucepan, bring milk to a boil. Slowly whisk in cornmeal until blended. Cook and stir until thickened. Spread into two greased 13x9-in. baking pans. Cover and refrigerate overnight., In a skillet, saute the mushrooms, onion, red pepper and garlic in oil until tender. Add soy sauce; cook for 8-10 minutes or until liquid is absorbed. Sprinkle with flour; cook and stir until blended. Gradually stir in cream; cook and stir until thickened., Remove cornmeal crust from pans; place one in a greased 4-qt. baking dish (lasagna pan). Top with half of the mushroom mixture; sprinkle with half of the cheeses. Top with the second cornmeal crust and remaining mushroom mixture and cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 15 minutes longer or until lightly browned. Let stand 15-20 minutes before cutting.

Nutrition Facts : Calories 330 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 489mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 15g protein.