Potato Mushroom And Sour Cream Casserole Recipes

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CREAMY MUSHROOM-POTATO BAKE



Creamy Mushroom-Potato Bake image

The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2-1/2 to 3 pounds white potatoes, peeled and cubed
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE



Creamy Pork Chops, Mushroom and Potato Casserole image

Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 boneless pork chops (about 3/4-inch thick)
seasoning salt
black pepper
2 tablespoons oil
2 tablespoons butter
6 medium russet potatoes (sliced about 3/4-inch thick)
2 medium onions, halved and thinly sliced (can use 1 onion)
1 -2 tablespoon fresh minced garlic
2 small celery ribs, finely diced
1 (10 ounce) can mushroom pieces, well drained
2 (10 ounce) cans cream of mushroom soup, undiluited
1 (8 ounce) container sour cream
1/2 cup milk
1/4 cup grated parmesan cheese
2 cups shredded old cheddar cheese, divided

Steps:

  • Het oven to 325 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Heat oil with butter in a skillet.
  • Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
  • To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
  • Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
  • In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
  • Spoon the soup mixture over the potatoes and onions.
  • Arrange the browned chops on top.
  • Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
  • Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
  • Let stand about 10 minutes before serving.

SOUR CREAM AND ONION POTATO CASSEROLE



Sour Cream and Onion Potato Casserole image

Looking for a slow-cooked side dish? Then check out this cheesy potato and sour cream casserole - perfect accompaniment to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h5m

Yield 24

Number Of Ingredients 7

3 packages (5.2 oz each) dried hash-brown potatoes
3 tablespoons butter or margarine, melted
2 containers (12 oz each) chive-and-onion sour cream potato topper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 cups shredded Cheddar-American cheese blend (8 oz)
5 cups water
1/2 cup french fried onions (from 2.8-oz can)

Steps:

  • In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
  • Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g

SHREDDED POTATO CASSEROLE



Shredded Potato Casserole image

This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup 2% milk
1 cup shredded cheddar cheese
1/2 cup butter, melted, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 387 calories, Fat 23g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 631mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

INCREDIBLE POTATO CASSEROLE



Incredible Potato Casserole image

This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.

Provided by Jenn Harmon Jones

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

6 medium potatoes
¼ cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
⅓ cup chopped green onion
1 ½ cups shredded Cheddar cheese
½ cup crushed cornflakes cereal
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
  • Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
  • Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
  • In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
  • Bake in a preheated oven 45 minutes.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g

POTATO, MUSHROOM AND SOUR CREAM CASSEROLE



Potato, Mushroom and Sour Cream Casserole image

Mushrooms, sour cream and mashed potatoes all come together in this very creamy, exceedingly delicious 30-minute layered casserole.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

2 lb. russet potatoes, peeled, quartered
1/4 cup butter or margarine, softened
1/2 lb. portobello mushrooms, chopped
1 tsp. black pepper, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup milk, warmed
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 Tbsp. chopped fresh chives

Steps:

  • 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 350°F. 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.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES



Mushrooms and Sour Cream With Fried Potatoes image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

3/4 pound fresh wild mushrooms (like chanterelles or small boletes)
2 tablespoons unsalted butter
4 1/2 tablespoons vegetable oil
4 medium-size boiling potatoes, peeled and cut into 1 1/2-by- 1/4-inch sticks
Coarse salt and freshly ground black pepper to taste
1 cup finely chopped onions
3 tablespoons sour cream

Steps:

  • Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
  • Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
  • Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
  • While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
  • Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams

CHEESY POTATO CASSEROLE WITH SOUR CREAM & ONIONS



Cheesy Potato Casserole with Sour Cream & Onions image

Here's the easy baked casserole version of a fully loaded baked potato-made with sour cream, chopped onions and two kinds of cheese.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 5

4 cups (1/2 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
2 cups (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup light sour cream
1/3 cup finely chopped onion

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients. Spoon into 2-qt. casserole dish sprayed with cooking spray.
  • Bake 50 min. or until heated through and top is golden brown.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

POTATO CASSEROLE I



Potato Casserole I image

This recipe is nice to use when you have a lot of Thanksgiving turkey leftovers and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.

Provided by Leslie

Categories     Side Dish     Potato Side Dish Recipes

Yield 10

Number Of Ingredients 10

2 (2 pound) packages frozen hash brown potatoes
½ cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
¼ pound butter, melted
1 (8 ounce) container sour cream
½ cup shredded sharp Cheddar cheese
1 tablespoon bacon bits
½ cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
  • Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 41.9 g, Cholesterol 47 mg, Fat 34.2 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 815.4 mg, Sugar 1.2 g

POTATO MUSHROOM CASSEROLE



Potato Mushroom Casserole image

This recipe has become a regular for me. It can also be divided to make 2 slightly smaller casseroles. I love to mix it up and pop half in a disposable pan and freeze. This way, it is easy to take to friends in need, like after a birth or a death in the family.

Provided by Lisa Sorrell

Categories     One Dish Meal

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 6

1 (32 ounce) bag frozen hash browns
1 (10 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
2 cups shredded cheddar cheese
1/4 cup bacon bits
1 (8 ounce) can mushrooms

Steps:

  • Preheat oven to 375 degrees (F).
  • In a very large bowl, mix all ingredients.
  • Pour into a casserole pan (sprayed with a non-stick spray).
  • Bake for one hour or until potatoes are tender.

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From deporecipe.co


CREAMY POTATO AND MUSHROOM CASSEROLE RECIPE - RECIPES.NET
2022-03-01 Preheat the oven to 425 degrees F. Spray a baking casserole with nonstick cooking spray. Spread boiled potatoes on the bottom of the baking dish. Sprinkle mushrooms, green onions, salt, and pepper over potatoes. In a medium-sized bowl, mix remaining ingredients until thoroughly blended. Drop the cheese mixture by spoonful atop the potato mixture.
From recipes.net


TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
2022-06-21 Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl.
From natashaskitchen.com


EASY CHEESY POTATOES CASSEROLE WITH REAL POTATOES
2022-06-24 Instructions. Preheat the oven to 400° F. Wash and dry the potatoes and then slice them 1/4-inch thick and cut each slice into quarters. In a large mixing bowl, pour cream of mushroom, cream, salt, ground pepper, onion powder, and 1 cup of shredded cheese.
From hostessatheart.com


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