potato casserole recipes

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

  • 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.