Mushroom Potato Casserole Recipe
Ingredients
| Medium-size red potatoes- 6 (about 1 1/2 pounds) | ||
| Mushrooms | 1 pound, sliced | |
| Butter/Margarine | 3 Tablespoon | |
| Cream of chicken soup- 1 (10 3/4-ounce) can , undiluted | ||
| Milk | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
| Paprika | 1/4 Teaspoon | |
Directions
GETTING READY
1. Start by preheating the oven to 350° F
MAKING
2. In a pot, pour boiling water and in it cook potatoes for 25-30 minutes, drain and cool, cut into 16-inch slices
3. In a large skillet, saute mushrooms in butter till tender
4. In a small saucepan, combine soup, milk, onion, and cook till heated properly
5. In a lightly greased 1 1/2-quart casserole, place the potatoes and top with mushrooms, reserving 1/2 cup
6. Also spoon soup mixture over mushrooms, and top it with cheese and paprika
7. Finally bake at 350° for 15 minutes
8. Garnish with the reserved mushrooms
SERVING
9. Serve with salad
1. Start by preheating the oven to 350° F
MAKING
2. In a pot, pour boiling water and in it cook potatoes for 25-30 minutes, drain and cool, cut into 16-inch slices
3. In a large skillet, saute mushrooms in butter till tender
4. In a small saucepan, combine soup, milk, onion, and cook till heated properly
5. In a lightly greased 1 1/2-quart casserole, place the potatoes and top with mushrooms, reserving 1/2 cup
6. Also spoon soup mixture over mushrooms, and top it with cheese and paprika
7. Finally bake at 350° for 15 minutes
8. Garnish with the reserved mushrooms
SERVING
9. Serve with salad
Chef
