Mushroom-Onion Custard

Oxmoor House
6 servings


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1/2 cup butter or margarine, divided
1 1/2 cups coarsely crushed cracker crumbs
1/2 teaspoon curry powder
1/2 pound fresh mushrooms, sliced
1 medium-size Spanish onion, thinly sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
1 1/2 cups milk, scalded
3 eggs, beaten
1/2 teaspoon salt
Dash of red pepper


Melt 1/4 cup butter; add cracker crumbs and curry powder, stirring well. Press cracker mixture into bottom of a 10- x 6- x 2-inch baking dish. Set aside.

Sauté mushrooms and onion in remaining butter in a large skillet 5 minutes or until tender. Remove from heat. Stir in remaining ingredients.

Spoon mixture into prepared dish. Bake at 350° for 30 minutes.

Created date

February 2010