Potato Mushroom And Sour Cream Casserole Food
SCALLOPED POTATOES WITH MUSHROOMS
Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
POTATO CASSEROLE I
This recipe is nice to use when you have a lot of Thanksgiving turkey leftovers and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.
Provided by Leslie
Categories Side Dish Potato Side Dish Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
- Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 41.9 g, Cholesterol 47 mg, Fat 34.2 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 815.4 mg, Sugar 1.2 g
POTATO MUSHROOM CASSEROLE
This recipe has become a regular for me. It can also be divided to make 2 slightly smaller casseroles. I love to mix it up and pop half in a disposable pan and freeze. This way, it is easy to take to friends in need, like after a birth or a death in the family.
Provided by Lisa Sorrell
Categories One Dish Meal
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees (F).
- In a very large bowl, mix all ingredients.
- Pour into a casserole pan (sprayed with a non-stick spray).
- Bake for one hour or until potatoes are tender.
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- In the same skillet, cook the leek and garlic in the remaining 2 teaspoons of olive oil for 3 to 5 minutes or until tender.
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- Place potatoes in a large pot and cover with cold salted water. Bring to a boil and let cook 8 minutes.
- Meanwhile, in a large bowl, mix together sour cream, olive oil, garlic, 1/2 cup of the cheese, and season with salt and pepper. Drain potatoes and add them to this bowl, along with mushrooms. Toss to coat.
- Pour potato mixture into prepared baking dish and drizzle with broth. Bake until potatoes are tender, 20-30 minutes. Sprinkle with remaining cheese, and bake until cheese is melted and golden brown, 10-15 more minutes. Let sit 5 minutes before serving. Enjoy!
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