BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
INCREDIBLE POTATO CASSEROLE
This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.
Provided by Jenn Harmon Jones
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
- Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
- In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
- Bake in a preheated oven 45 minutes.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g
MUSHROOM & POTATO BREAKFAST CASSEROLE
Our most basic breakfast casserole, this simply delicious egg, mushroom, and potato casserole is sure to please every morning. By keeping the most important meal of the day simple and healthy you start your day on a healthy and strong foot to help you stay strong through treatment.
Provided by Cook for Your Life Staff
Categories Breakfast
Number Of Ingredients 1
Steps:
- Preheat oven to 325 degrees F. Spray a 9x9 inch casserole dish with cooking spray or rub with olive oil.
- In a large sauté pan, heat olive oil over a medium-high heat. Add the peppers and mushrooms. Season the vegetables with a pinch of salt. Cook 2-3 minutes, until mushrooms are brown and peppers are tender.
- Beat eggs.
- Mix vegetables and potatoes into the casserole dish, sprinkle with herbs.
- Pour eggs over the mixture and season with salt and pepper. Place the casserole dish on the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish and the edges are golden brown.
Nutrition Facts : Calories 1279
BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
CHEESY POTATO, LEEK AND MUSHROOM GRATIN
Steps:
- Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat. Stir in mushrooms and sauté until almost tender, 4 to 6 minutes. Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat. Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish . Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Layer ⅓ of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then ¾ cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over, sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.
Nutrition Facts :
BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- Set oven to 375 degrees (oven rack to second-lowest position).
- Butter a 3-4 quart casserole dish.
- In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
- Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- Make one more layer with the remaining potatoes.
- Top with remaining cheeses.
- Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- Make for 45 minutes.
- Increase the oven temperature to 400 degrees.
- Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- Let stand for 15 minutes before serving (the mixture will thicken upon standing).
CHEDDAR MUSHROOM POTATOES
"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
HERBED MUSHROOM POTATO BAKE
Easy, cozy, and absolutely delicious! This simple herbed mushroom potato bake will wow guests or serve as a hearty dish for your family dinners.
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with 1 tbsp of the softened butter.
- Heat the olive oil in a large sauté pan set over a moderate heat. Add the garlic to the oil and sauté for 20 seconds before adding the mushrooms and a generous pinch of salt.
- Sauté for 4-5 minutes, stirring and tossing from time to time, until the mushrooms are lightly colored and tender to the bite. Adjust seasoning to taste and set aside to cool.
- Blanch the potato slices in a large saucepan of salted boiling water for 3 minutes. Drain well and leave to cool briefly.
- Arrange the mushrooms in the base of the baking dish before topping with the potato. Generously dot the top with the remaining butter and season with salt and pepper.
- Bake for 20-25 minutes until golden-brown on top. Remove from the oven and leave to stand for 5 minutes before serving with a garnish of chopped parsley on top. (Can substitute chives if you wish)
Nutrition Facts : Calories 145 kcal, Sugar 2 g, Sodium 21 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 22 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, UnsaturatedFat 4 g, ServingSize 1 serving
CHEDDAR-MUSHROOM STUFFED POTATOES
To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.
Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.
POTATO, BLUE CHEESE AND MUSHROOM BAKE
Melt in your mouth good. The Yukon Gold's give it a buttery taste and extra richness. From Oct 1996 Bon Appetit.
Provided by Pebbles
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400.
- Butter 13x9x2 inch baking dish.
- Placed cheese in bowl, add 1/2 c cream.
- Mash to chunky paste.
- Mix in salt and pepper, add remaining cream.
- Melt butter in large pot.
- Add mushrooms and herbs; sautee until tender and liquid cooks away about 8 minutes.
- Arrange half potatoes in dish.
- Spoon 3/4 c cheese sauce evenly over.
- Top with all mushroom mixture, 3/4 c cheese sauce, then remaining potatoes.
- Top with remaining cheese sauce.
- Cover dish with foil.
- Bake for 30 minutes.
- Uncover and bake about 30 minutes longer.
- Let stand 10 minutes; serve hot.
Nutrition Facts : Calories 600.7, Fat 46.8, SaturatedFat 29.2, Cholesterol 161.2, Sodium 785.4, Carbohydrate 36.6, Fiber 3.6, Sugar 2.8, Protein 12.3
LAYERED MASHED POTATO & MUSHROOM CASSEROLE
Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
Provided by EatingWell Test Kitchen
Categories Healthy Casserole Recipes
Time 2h
Number Of Ingredients 15
Steps:
- Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
- Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
- Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
- Preheat oven to 400 degrees F.
- To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
- Bake until hot throughout and the top is golden brown, about 35 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 32 g, Cholesterol 23.9 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 450.9 mg, Sugar 3 g
MUSHROOM-POTATO BAKE
Baked mushroom, potatoes combined with eggs and French fried onions are a perfect combination for hearty breakfast or brunch.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
- In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
- Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
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