Food recipes
Potato, Mushroom and Sour Cream Casserole
Potato, Mushroom and Sour Cream Casserole Ingredients: potatoes, raw, skin butter, without salt mushrooms, portabella, raw spices, pepper, black cream, sour, cultured milk, fluid, 1% fat, without added vitamin a and v...
Potato, Mushroom and Sour Cream Casserole
Ingredients:
potatoes, raw, skin
butter, without salt
mushrooms, portabella, raw
spices, pepper, black
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomatoes, sun-dried
chives, raw
Directions:
Cook potatoes in boiling water in large saucepan 15 min.
or until tender.
Meanwhile, melt 2 Tbsp.
butter in medium skillet on medium-high heat.
Add mushrooms; cook and stir 10 to 15 min.
or until tender.
Season with 1/2 tsp.
pepper.
Remove from heat.
Heat oven to 350F.
Drain potatoes; return to pan.
Mash until desired consistency.
Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended.
Spoon half the potato mixture into 1-qt.
baking dish; top with layers of half each of the mushrooms and tomatoes.
Repeat layers.
Top with remaining sour cream; sprinkle with chives.
Bake 30 min.
or until heated through.
Ingredients:
potatoes, raw, skin
butter, without salt
mushrooms, portabella, raw
spices, pepper, black
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomatoes, sun-dried
chives, raw
Directions:
Cook potatoes in boiling water in large saucepan 15 min.
or until tender.
Meanwhile, melt 2 Tbsp.
butter in medium skillet on medium-high heat.
Add mushrooms; cook and stir 10 to 15 min.
or until tender.
Season with 1/2 tsp.
pepper.
Remove from heat.
Heat oven to 350F.
Drain potatoes; return to pan.
Mash until desired consistency.
Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended.
Spoon half the potato mixture into 1-qt.
baking dish; top with layers of half each of the mushrooms and tomatoes.
Repeat layers.
Top with remaining sour cream; sprinkle with chives.
Bake 30 min.
or until heated through.