Mushroom-Cheddar Bake

Ingredients

• 1 lb mushrooms, sliced
• 1½ cup shredded cheddar cheese
• 1 cup sliced ripe olives
• 1½ Tbsp flour
• ½ tsp seasoned salt
• ¼ tsp Ac'cent
• ¼ tsp pepper
• ⅓ cup half 'n' half
• ¼ cup minced onion
• 1 cup soft bread crumbs
• 1½ Tbsp melted butter

Method

1. In a shallow 2-quart casserole, layer half of the mushrooms, half of the cheese and olives. Repeat the layers.
2. Combine the flour, seasoned salt, Ac'cent and pepper; stir in the half 'n' half. Add the onion; spoon over the mushroom mixture. Combine the bread crumbs and melted butter; spoon over the top.
3. Bake at 350 degrees for 30 minutes or until hot and bubbly.

Notes

Dorothy Dean column, first prize recipe from Cecile C. Cullimore, Spokane. Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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