POTATO, MUSHROOM AND SOUR CREAM CASSEROLE

Potato, Mushroom and Sour Cream Casserole image

Mushrooms, sour cream and mashed potatoes all come together in this very creamy, exceedingly delicious 30-minute layered casserole.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

Ingredients

2 lb. russet potatoes, peeled, quartered
1/4 cup butter or margarine, softened
1/2 lb. portobello mushrooms, chopped
1 tsp. black pepper, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup milk, warmed
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 Tbsp. chopped fresh chives

Steps:

Cook potatoes in boiling water in large saucepan 15 min. or until tender. Meanwhile, melt 2 Tbsp. butter in medium skillet on medium-high heat. Add mushrooms; cook and stir 10 to 15 min. or until tender. Season with 1/2 tsp. pepper. Remove from heat.
Heat oven to 350°F. Drain potatoes; return to pan. Mash until desired consistency. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended. Spoon half the potato mixture into 1-qt. baking dish; top with layers of half each of the mushrooms and tomatoes. Repeat layers. Top with remaining sour cream; sprinkle with chives.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g