CHEESY MUSHROOM POTATO CASSEROLE
Perfect for the holiday table, this tasty casserole combines mushrooms and cream cheese to make an extra-creamy potato side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 10-inch skillet, heat butter over medium-high heat until melted. Stir in mushrooms; cook 4 to 6 minutes or until lightly brown and tender. Place potatoes (from scalloped potato box) and mushrooms in baking dish.
- In 2-quart saucepan, heat water to boiling; stir in sauce mix (from scalloped potato box) and cream cheese with whisk until cream cheese is melted and sauce mix is dissolved. Pour over potatoes and mushrooms in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
- Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes; sprinkle topping over potatoes. Bake 5 to 7 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 430, Carbohydrate 37 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 1 g
CHEESY MUSHROOM AND BROCCOLI CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
CHEESY POTATO CASSEROLE
This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner.
Provided by Stacey
Categories Side Dish Potato Side Dish Recipes
Time P1DT1h
Yield 10
Number Of Ingredients 8
Steps:
- Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven 45 minutes, until golden, hot and bubbly.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 26 g, Cholesterol 82.4 mg, Fat 37.8 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 21.7 g, Sodium 791.3 mg, Sugar 2.4 g
CHEESY POTATO CASSEROLE FROM ORE-IDA®
Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.
Provided by Ore-Ida
Categories Trusted Brands: Recipes and Tips Ore-Ida®
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
- In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
- In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
- Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g
CHEESY MUSHROOM POTATO CASSEROLE
Make and share this Cheesy Mushroom Potato Casserole recipe from Food.com.
Provided by coffee31807
Categories < 4 Hours
Time 1h30m
Yield 1 9 X 13 Baking Dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375; F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Heat butter and olive oil in a large pan or skillet and saute mushrooms and shallots until softened and tender. 3-5 minutes.
- Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.
- Pour in white wine and cook for another 3 minutes, or until liquid has mostly evaporated.
- Remove from heat and set aside.
- Arrange 1 layer of potato slices on the bottom, then add a layer of sauteed mushrooms.
- Repeat with remaining vegetable layers.
- In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.
- Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.
- Bake for 40 minutes, then uncover and bake for another 20 minutes.
- Remove from oven and let cool 5 minutes before serving.
Nutrition Facts : Calories 220.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 28, Sodium 416.8, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 8.6
CHEESY HASH POTATO CASSEROLE
A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.
Provided by Taste of Home
Categories Breakfast Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 315 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 508mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
POTATO, SPINACH, & MUSHROOM CASSEROLE
This recipe is from the "Cooking with Friends" recipe book. "Friends" is my favorite TV show, and this is definitely one of my favorite recipes. I tend to make this when entertaining & am always proud of how it turns out. I always get wonderful reviews & many requests for this recipe. It is listed in the recipe book under Vegetarian Delights. I have found that it also makes an excellent side dish to accompany beef, chicken or fish. This dish has an incredible flavor & goes nicely with a glass of wine.
Provided by Cookin Kit
Categories Spinach
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Grease 2 large baking sheets& set them aside.
- Scrub potatoes under cold water.
- Do not peel.
- Cut potatoes lengthwise into 1/4 inch thick slices.
- Place slices in a large bowl.
- Add 4 T olive oil, garlic, salt and pepper to bowl.
- Toss the potatoes gently coating them as best you can.
- It is easiest to do by hand, but a little messy.
- Once tossed, lay potatoes out on prepared baking sheets.
- Try not to overlap.
- Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
- When done, remove pans from oven.
- Uncover to cool.
- Do not turn oven off.
- While potatoes are baking, heat remaining 2 T oil in a large pot.
- Add onions and cook over medium heat until soft (about 5 minutes).
- Add mushrooms until they throw off their juices (about another 5 minutes).
- Stir in spinach.
- then add salt& pepper to taste.
- Cover and cook til spinach wilts (about 4 minutes).
- Uncover and cook off any liquid in the pot.
- Remove the pot from heat and stir in ricotta.
- Grease a 13 X 9 inch baking pan.
- Line the bottom of pan with 1/3 of potatoes.
- Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
- Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
- Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
- Bake until the casserole turns golden brown on top.
- Approximately 25 minutes.
- Remove pan from oven& let settle for 5 minutes before cutting up slices.
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