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

 

Ingredients:

3.5 lbs of potatoes.  Peel and cut into 1 inch pieces.
1.5 lbs of cremini mushrooms.  Cut in half
1 T butter
.5 c skim milk
1 large egg
1 egg white, beaten
1 1/4 t salt, divided.
1 T EVOO
3/4 c chopped white onions
3 cloves garlic, finely chopped
4 c trimmed and finely chopped spinach
1 c reduced sodium broth
2 T flour
.5 t ground pepper
.5 t chopped fresh rosemary
1 c freshly grated Parmesan cheese, divided 

 

Instructions:

 

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.