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Potato, Mushroom and Sour Cream Casserole
Potato| Mushroom and Sour Cream Casserole

Potato, Mushroom and Sour Cream Casserole

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
Mushrooms, sour cream and mashed potatoes all come together in this very creamy, exceedingly delicious 30-minute layered casserole.
What You Need
Select All
8 servings
Original recipe yields 8 servings
2 lb. russet potatoes, peeled, quartered
1/4 cup butter or margarine, softened
1/2 lb. portobello mushroom s, 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
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Let's Make It
1
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.
2
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.
3
Bake 30 min. or until heated through.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 3
Special Extra
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 85mg
4%
Total Carbohydrates 24g
9%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 4g
8%
Vitamin A
10%
Vitamin C
20%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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