Best Cheesy Mushroom Potato Casserole Recipes

CHEESY MUSHROOM POTATO CASSEROLE

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).

CHEESY MUSHROOM POTATO CASSEROLE

Steps:

• Preheat oven to 375º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. Heat butter and olive oil in a large pan or skillet and sauté 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 sautéed 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.

CHEESY MUSHROOM POTATO CASSEROLE

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.