BARB'S BAKED MUSHROOMS

My sister, Barb, the farmer's wife, didn't really like to cook. When she did, she wanted the process to be simple and the result good. With this formula, she made meals for many years for her own family of seven and produced endless gallons of iced tea for the workers on the farm at harvest time. This is one of her specialties. It was made for all the larger Cooper family gatherings. It meets my sister's criteria; it's simple to make and tastes great.

BARB'S BAKED MUSHROOMS

serves 6 as a side dish



1 T butter

1 small onion, chopped

1/4 C sour cream

2 T each, parsley and dill weed, chopped

1/2 C whole milk

1 egg

1/2 C bread crumbs, unflavored

1 t salt

1/4 t pepper

1/2 lb fresh white button mushrooms, coarsely chopped

1. Preheat oven to 350 degrees.

2. Melt butter in a heavy skillet and saute onions over medium heat until golden brown.

3. Beat egg and mix in bread crumbs, milk, sour cream, salt and pepper. Stir in mushrooms, onion, parsley and dill. Pour into greased casserole and bake 20 to 30 minutes until the custard is set.

To make ahead: put casserole together and hold it covered and refrigerated until ready to bake.