Another cozy winter meal from EatingWell. Dan and I are both huge fans of mushrooms and mashed potatoes so we decided that this recipe would be a good way to use up both the potatoes and mushrooms that we have at home.
Layered Mushroom and Potato Casserole
Ingredients:
- 3 1/2 lbs of potatoes. Peel and cut into 1 inch pieces.
- 1 1/2 lbs of cremini mushrooms. Cut in half
- 1 Tbsp butter
- 1/2 cup skim milk
- 1 large egg
- 1 egg white, beaten
- 1 1/4 tsp salt, divided.
- 1 Tbsp EVOO
- 3/4 cup chopped white onions
- 3 cloves garlic, finely chopped
- 4 cup trimmed and finely chopped spinach
- 1 cup reduced sodium broth
- 2 Tbsp flour
- 1/2 tsp ground pepper
- 1/2 tsp chopped fresh rosemary
- 1 cup freshly grated Parmesan cheese, divided
Preheat the over to 400.
- Bring 1 inch of water to a simmer in a large pot. Lower to medium-low heat. Steam potatoes in the pot(in a steamer basket if you have it) If the water runs out add more. Total cooking time should be about 20-30 minutes. When finished the potatoes should be fall apart soft.
- Meanwhile, divide the mushrooms in half and pulse each batch in the food processor until coarsely chopped.
- Move potatoes into the bowl and slowly add in the butter and manually mash the potatoes until chunky. Gradually stir in milk, egg and egg white and a teaspoon of salt.
- Heat oil over medium heat in a skillet. Add onions and garlic and cook. Stir until fragrant and beginning to soften. This should take about a minute. Add the mushrooms and stir for about 10-12 minutes. All the liquid should cook off.
- Add spinach and cook for 4 more minutes. The spinach should be wilted.
- Combine broth and flour in a bowl and then pour into the skillet. The add 1/4 t salt, pepper and rosemary. Cook for about a minute until the mixture bubbles and thickens.
- Spread about half the mashed potatoes along the bottom of a 9x13 inch baking dish. Sprinkle half a cup of parmesan over potatoes. Spread the mushroom mixture next and top with the last half of the mashed potatoes. Sprinkle the last half cup of parm over the potatoes.
- Bake about 35 minutes or until the top is golden brown
One serving is 3/4 cup. This should make about 12 servings
Nutritionals: Cals: 196, Fat: 5, Carb: 32, Fiber: 3, Protein: 8.
