A delightful and creamy mushroom casserole perfect for a comforting meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Melt half of the butter in a large skillet over medium heat.
Use medium heat to avoid burning the butter.
Add half of the mushrooms to the skillet and sauté until softened and golden, about 5 minutes.
Cook in batches to avoid overcrowding the pan.
Transfer the cooked mushrooms to a bowl and repeat with the remaining butter and mushrooms.
Ensure all mushrooms are evenly cooked.
Sprinkle the flour over the mushrooms in the bowl and toss to coat.
This helps thicken the sauce later.
Return the skillet to medium heat and add the sour cream, stirring until smooth.
Stir continuously to prevent curdling.
Add the floured mushrooms back to the skillet, season with salt and pepper, and cook until heated through.
Taste and adjust seasoning as needed.
Transfer the mixture to a baking dish and sprinkle the top with grated cheese.
Spread the cheese evenly for a golden crust.
Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
Keep an eye on the cheese to prevent over-browning.
Serve warm and enjoy your creamy mushroom bake!
Pair with a side salad for a complete meal.
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