Creamy Potato and Mushroom Casserole

Creamy Potato and Mushroom Casserole


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How do you enhance the flavors of an already delectable combination of potatoes and a creamy cheese sauce? By adding the earthy taste of baby bella mushrooms.

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Serving Size / Yield

6-8 servings


  • 8 Medium-Sized Yukon Gold Potatoes, boiled and diced
  • 1 1/2 C. Baby Bella Mushrooms
  • 3/4 C. Green Onions, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1/4 C. Butter, melted
  • 2 oz. Cream Cheese, softened
  • 1/4 C. Shredded Cheddar Cheese
  • 1 10.75 oz. can Condensed Cream of Mushroom Soup

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Preheat oven to 425 degrees. Spray a 9x13" baking dish with nonstick cooking spray. Spread boiled potatoes on bottom of baking dish. Sprinkle mushrooms, green onions, salt, and pepper over potatoes. In a medium-sized bowl, mix butter, cream cheese, cheddar cheese, and cream of mushroom soup until thoroughly blended. Drop cheese mixture by spoonfuls atop potato mixture. Bake for about 30 minutes until bubbly and hot throughout. Remove from oven. Mix hot potato mixture until almost blended, and serve immediately.

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