Mushroom Potato Casserole

Mushroom Potato Casserole

  • Prep: 15 min
  • Cook Time: 50 min
  • Total: 1 hr 5 min
  • Serving: 6

A great dish for the picky eater, Mushroom Potato Casserole is the ultimate comfort food.


  • 6 medium red potatoes
  • 1 pound fresh mushrooms, sliced
  • 3 tablespoons butter, melted
  • 1 can cream of chicken soup, undiluted
  • 1/4 cup milk
  • 1/4 cup onion, chopped
  • 1/2 cup Cheddar cheese, shredded
  • 1/4 teaspoon paprika


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


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