Potato, Mushroom-Onion Casserole
December 03, 2016
"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"
- 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
Preheat oven to 375° Grease an 8-inch baking dish.
Place the potatoes in on a large microwave-safe plate. Microwave on HIGH until fork tender.
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.
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.
Arrange half of the potatoes in the baking dish. Top with chopped spinach.
Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.
Bake, uncovered 20 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.
Tips & Variations
No special items needed.