"The belly rules the mind."--Spanish Proverb

Potato-Mushroom Casserole Recipe

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This recipe for Potato-Mushroom Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Bradberry-Holland
Added: Friday, December 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 or 9 medium potatoes
1/2 c. butter
2 medium onions, chopped
2 (3 ounce) cans mushroom slices, drained, reserve liquid.
Salt, pepper, and hot milk for mashing potatoes.
1 c. sour cream
Paprika

Directions:
Directions:
Peel and boil potatoes. While they cook, prepare other ingredients. Heat butter in skillet; sautÚ onions slowly until yellow. Add drained mushrooms; sautÚ about 2 minutes. Remove onions and mushrooms with slotted spoon; set aside, leaving the butter in the skillet.
When the potatoes are done, drain and whip lightly, adding the drained mushroom liquid, hot milk, and seasonings. Beat in the butter left in skillet. Spread a thin layer of potatoes in shallow baking dish, cover with a thin layer of onions and mushrooms, then a layer of sour cream. Repeat; top layer should be potatoes. You should now have three layers of potatoes and two layers of the vegetables and sour cream. Brush top with a little melted butter, sprinkle with paprika and bake at 350║ for 20 to 30 minutes, until lightly browned.

Number Of Servings:
Number Of Servings:
8 to 10 servings
Personal Notes:
Personal Notes:
May be made ahead of time; any leftovers freeze beautifully. These are delicious and are great for a large dinner party. I usually include with X-Mas dinner.

 

 

 

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