Mushroom Casserole with bacon and cheese! Enjoy this easy side dish as a compliment to any dish or incorporate a protein like leftover turkey and serve as a complete meal!
Rich and delicious creamy mushroom casserole is a new side dish that I have added to my Thanksgiving menu.
Not only is this simple to make, but it’s also quite versatile!
Happen to have leftover cooked chicken or turkey (thinking ahead!)? You could easily add it to the mushroom mix for a complete hearty meal!
I recommend baby belle mushrooms also known as criminis for this dish. They’re firmer and meatier than white mushrooms, so these will hold up better if you want to make this in advance.
This casserole is very filling and compliments the keto/low carb diet that I’ve been incorporating into my dishes. The higher fats really do keep you satisfied longer and tastes so much better than the non-fat and lower-fat cheese, sour cream, and cooking sprays!
I still feel like I’m in the testing phase of this keto journey of moderate proteins, higher fats and low carb foods. Check out this Guide to Keto Diet if you are interested in learning more.
I’ve been on this journey to get my health under control for about a year. I know this because every October I go in for my wellness check up. Last year I went to my doctor feeling frustrated with how I was inching towards the overweight section of the health chart and I just didn’t feel my best. I’ve always been a low carb eater, exerciser, so what was the problem???
Basically, my doctor said it sucks to get old (hormones), and I need to eat less and exercise more.
That rationalization did not sit well with me. Not one bit, especially since she really didn’t know my lifestyle.
So I read every single article I could get my eyes on and began looking into the ketogenic diet. At that time exercise was a stressor for my body and I wasn’t sleeping well so I stopped running (I now walk and occasional hit the gym), but nothing like I was doing before.
I initially completely cut out white flours, rice, potatoes, fruits, sugars and kept my carbs about 25 grams. I don’t count calories, but I found it helpful to track carbs when I stalled with weight loss. It gave me a better perspective of what my body tolerated.
I now know that I’m super-super sensitive to gluclose spikes and can easily get thrown out of ketosis if I eat anything with granulated sugar for example, so although I will indulge occasionally in whatever I want, I quickly go back to making sure my gluclose levels are stable.
My hormones were definitely out of whack too, and my doc did help me with that, so I think that has contributed to my success.
My wellness check up this year rings me in 17 pounds lighter than last year. And just this week someone called me SKINNY! What??
The actually words were, “You look skinny, like you are really slimming down!” I’ve said that in my head about a dozen times already – lol!
It’s nice to hear that since I feel validated for sticking to what I know is best for ME and I do feel so much better and slimmer!
- 1 pound baby bella mushrooms
- 1 small onion, diced
- 1 cup sour cream
- 2 tablespoons cream cheese
- 6 slices bacon
- 1 cup sharp cheddar cheese, shredded
- salt and pepper to taste
Pre-heat oven to 350 degrees. Dice bacon slices and in a large skillet cook until crispy. Remove bacon from pan and let drain on paper towel.
Clean and dice mushrooms and place in bacon grease (medium-high heat) with onions and season with salt and pepper. Saute until mushrooms are tender and the onions begin to caramelize.
Mix in sour cream and cream cheese incorporating all the ingredients until creamy. Place ingredients in a 8" X 8" pan, then add cooked bacon and top with shredded cheese.
Bake for 10- 15 minutes or until cheese has melted.
If you don't have enough bacon grease to saute the mushrooms and onion, then add additional 1-2 tablespoons of fat.
Amount Per Serving: Calories: 306 Total Fat: 27g Saturated Fat: 13g Cholesterol: 63mg Sodium: 413mg Fiber: 1g Sugar: 4g Protein: 12g