The mix of vegetables and a creamy cheese sauce is what makes this potato and mushroom casserole recipe extra tasty. The earthiness of the baby bella mushrooms further enhances the flavors of the potatoes and sauce.
How To Make Creamy Potato and Mushroom Casserole
Ingredients
- 8 pcs Yukon Gold potatoes, medium, boiled and diced
- 3 cups baby bella mushrooms
- ¾ cup green onions, chopped
- salt, to taste
- ground black pepper, to taste
- ¼ cup unsalted butter, melted
- 2 oz cream cheese, softened
- 1½ cup cheddar cheese, shredded
- 10.75 oz condensed cream of mushroom soup
For Garnish:
- parsley, chopped
Instructions
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Preheat the oven to 425 degrees F. Spray a baking casserole with nonstick cooking spray.
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Spread boiled potatoes on the bottom of the baking dish.
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Sprinkle mushrooms, green onions, salt, and pepper over potatoes.
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In a medium-sized bowl, mix remaining ingredients until thoroughly blended.
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Drop the cheese mixture by spoonful atop the potato mixture.
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Bake for about 30 minutes until bubbly and hot throughout.
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Sprinkle chopped parsley on top and serve.
Nutrition
- Sugar: 1g
- :
- Calcium: 175mg
- Calories: 193kcal
- Carbohydrates: 5g
- Cholesterol: 47mg
- Fat: 16g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 231mg
- Protein: 8g
- Saturated Fat: 10g
- Sodium: 428mg
- Trans Fat: 1g
- Vitamin A: 578IU
- Vitamin C: 2mg
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