Baked Potato And Mushroom Casserole Recipe
Photo source: Grandmother's Kitchen
This baked potato and mushroom casserole recipe also includes tasty mushrooms. This is a fun meal to serve and would be great with fresh veggies and dip.
2-3 Tablespoons olive oil
1 Tablespoon light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups brown or white mushrooms
2 teaspoons butter
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
salt and pepper to taste
*Optional garnish, chopped green onions
Preheat oven to 425 degrees F.
Cut potatoes like french fries or in wedges.
Place onto a large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
Now sprinkle over brown sugar, salt, and black pepper. Toss to coat the potato pieces.
Spread out the potatoes into a single layer.
Place pan in oven and bake for 15 minutes, then take out and turn the potato pieces over.
Place back in oven and and continue baking for another 10 minutes while you prepare the next step.
The cooking time will depend on the size of the potatoes.
Wash and dry the mushrooms, then cut into slices.
Melt butter in a large frying pan.
Place mushrooms in single layer in frying pan and let cook on one side until brown, and then the other side to brown. Do not overcrowd the mushrooms.
Once brown on both sides transfer to the baking dish with potato fries and GENTLY mix in.
Top with cheese and bake for another 5-10 minutes until potatoes are tender.
Serve in individual mini casseroles and garnish with chopped green onions.