"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Mushroom Casserole Recipe

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

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10-11- medium potatoes
1/2 c + 2 T. butter, divided
medium onion, chopped
12 oz. fresh mushrooms, sliced
8 oz. sour cream

Directions:
Directions:
Boil Potatoes. Heat 1/2 c. butter and saute onions & mushrooms; reserve the juice from the pan. When potatoes are done, mash, with sour cream, mushroom liquid, onion salt, lawry's salt, pepper to taste and with a little milk, as needed.
In baking dish layer half of the potatoes, then the onion - mushroom mixture, then the other half of the potatoes. Sprinkle with paprika and dot with the 2 T. butter. Bake 350 for 30 mins. or more until hot.

 

 

 

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