Mushroom Potato Casserole Recipe
Would you like to try an easy to make but great in taste Mushroom Potato Casserole recipe? I am sure both of us will be in agreement that this Mushroom Potato Casserole is very delectable.
Summary
Ingredients
6 medium-size red potatoes (about 1 1/2 pounds)
1 pound fresh mushrooms, sliced
3 tablespoons butter or margarine
1 (10 3/4 -ounce) can cream of chicken soup undiluted
1/4 cup milk
1/4 cup chopped onion
1/2 cup (2 ounces) shredded Cheddar cheese
1/4 teaspoon paprika
Directions
Cook potatoes in boiling salted water 25 to 30 minutes or until tender.
Drain and cool to touch.
Peel and cut into 1/2 -inch slices; set aside.
Saute mushrooms in butter in a large skillet until tender; set aside.
Combine soup, milk, and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally.
Remove from heat; set aside.
Place potatoes in a lightly greased 1 1/2-quart casserole; top with mushrooms, reserving 1/2 cup.
Spoon soup mixture over mushrooms.
Top with cheese and paprika.
Bake at 350° for 15 minutes.
Garnish with the reserved mushrooms.
Drain and cool to touch.
Peel and cut into 1/2 -inch slices; set aside.
Saute mushrooms in butter in a large skillet until tender; set aside.
Combine soup, milk, and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally.
Remove from heat; set aside.
Place potatoes in a lightly greased 1 1/2-quart casserole; top with mushrooms, reserving 1/2 cup.
Spoon soup mixture over mushrooms.
Top with cheese and paprika.
Bake at 350° for 15 minutes.
Garnish with the reserved mushrooms.
