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Mushroom-Potato Casserole




Source of Recipe


Southern Living Magazine, 1984


Recipe Introduction






Recipe Link: http://communities.msn.com/recipesfornoncooks/casseroles.msnw

List of Ingredients




6 medium-size red potatoes (about 1-1/2 pounds)

1 pound fresh mushrooms, sliced

3 tablespoons butter or margarine

1 (10-3/4-ounce) can cream of chicken soup, undiluted

1/4 cup milk

1/4 cup chopped onion

1/2 cup (2 ounces) shredded Cheddar cheese

1/4 teaspoon paprika


Recipe



1. Cook potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/2-inch slices; set aside.

2. Sauté mushrooms in butter in a large skillet until tender; set aside.

3. Combine soup, milk and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside.

4. Place potatoes in a lightly greased 1-1/2 quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees F. for 15 minutes. Garnish with the reserved mushrooms.

Serves 6