Baked Potato and Mushroom Casserole
A wonderful recipe when you need to quickly, easily, and deliciously feed your family or a group of friends. Potatoes and mushrooms in sour cream under a melted cheese crust... What could be tastier? A fail-safe option for both kids and adults.
Mushrooms
12 oz (any kind)
Potatoes
about 4 cups
Onion
1 medium (about 5 oz)
Cheese
1.5 cups (hard)
Sour Cream
about 1-1.5 cups (10-20 %)
Sunflower Oil
Salt
Black Pepper
to taste
Baked Potato and Mushroom Casserole is prepared very quickly and easily. Boil the mushrooms until ready, slice them, not too finely.
Boil the potatoes in their jackets until almost cooked. Let them cool, peel and slice into rounds.
Slice the onion into half rings and lightly sauté.
Grease a baking dish with butter, layer half of the potatoes, add a little salt and pepper. Spread sour cream. Then add the mushrooms, season with salt, pepper, and sour cream. Layer the sautéed onions and remaining potatoes, sprinkle with grated cheese on top.
Place the casserole in an oven preheated to 180 degrees Fahrenheit and bake for 25-30 minutes. Serve the ready Baked Potato and Mushroom Casserole immediately.
© Наталья Лиханова
(4/5)
