Potato, Mushroom-Onion Casserole

6
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"This is similar to a scalloped potato recipe, the potatoes are baked in a mushroom and onion sour cream gravy or sauce, layered with fresh spinach. This makes a small 8x8 pan but can be doubled and baked it in a 13x9 pan"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (338.4 g)
  • Calories 347.7
  • Total Fat - 16.4 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 44.5 mg
  • Sodium - 1308.5 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 4 g
  • Protein - 16.7 g
  • Calcium - 454.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375° Grease an 8-inch baking dish.

Step 2

Place the potatoes in on a large microwave-safe plate. Microwave on HIGH until fork tender.

Step 3

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 1-2 minutes longer.

Step 4

In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Remove from heat; stir in sour cream.

Step 5

Arrange half of the potatoes in the baking dish. Top with chopped spinach.

Step 6

Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.

Step 7

Bake, uncovered 20 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.

Tips & Variations


No special items needed.

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