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Swedish Mushrooms

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Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 tablespoons ice-cold water
  • 2 small box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 eggs
  • 2/3 cup chopped, toasted almonds
  • 3/4 cup melted butter, divided
  • 3/4 cup shredded carrots
  • 2 teaspoons salt
  • 1/2 teaspoon Ranch dry season mix
  • 1 pound corn flaked, crushed
Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 tablespoons ice-cold water
  • 2 small box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 eggs
  • 2/3 cup chopped, toasted almonds
  • 3/4 cup melted butter, divided
  • 3/4 cup shredded carrots
  • 2 teaspoons salt
  • 1/2 teaspoon Ranch dry season mix
  • 1 pound corn flaked, crushed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in skillet and saute onions until golden brown
  3. Remove from heat set aside
  4. Beat eggs in a 1 1/2 quart casserole dish
  5. Add bread crumbs, milk, cream, salt and pepper
  6. Mix until liquid is absorbed
  7. Carefully fold in mushrooms and onions
  8. Bake for 60 to 70 minutes or until golden brown and set in center
  9. Makes 6 large servings
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