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Salads & sides

Potato, Mushroom and Sour Cream Casserole

photo by:kraft
Mushrooms, sour cream and mashed potatoes all come together in this very creamy, exceedingly delicious 30-minute layered casserole.
30 min
1 hr
8 servings, 3/4 cup each

What You Need

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

Make It

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.

Kraft Kitchens Tips

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Potatoes can be cooked and mashed up to 1 hour before assembling recipe. Spoon hot mashed potatoes into heatproof bowl; cover with plastic wrap. Place bowl over a pot of simmering water. Let stand until ready to assemble recipe just before baking.
Purchasing and Storing Mushrooms
Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove from carton and refrigerate, unwashed, in a paper bag. The paper absorbs excess moisture and allows the mushrooms to breathe. Or, remove plastic wrap from carton and wrap carton in paper towels.
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