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Scalloped Potatoes and Cream of Mushroom Soup Casserole Recipe
Ingredients:
- 6 cups potatoes, thinly sliced
- 2 cans cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cream of mushroom soup and milk until well combined.
- Layer half of the sliced potatoes in a greased baking dish.
- Pour half of the soup mixture over the potatoes.
- Sprinkle half of the shredded cheddar cheese over the soup mixture.
- Repeat the layers with the remaining potatoes, soup mixture, and cheddar cheese.
- Season with salt and black pepper.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make scalloped potatoes and cream of mushroom soup casserole
Potatoes: Thinly sliced potatoes form the base, providing a hearty texture and absorbing flavors from the creamy sauce.
Cream of mushroom soup: Adds rich, savory flavor and creamy consistency, binding the dish together.
Milk: Helps to thin the soup, creating a smoother sauce that evenly coats the potatoes.
Shredded cheddar cheese: Melts into the layers, adding a sharp, tangy flavor and creamy texture.
Essential Tools and Instruments
What tools/instruments will be needed to make scalloped potatoes and cream of mushroom soup casserole
- Baking dish: Essential for layering and baking the potatoes and soup mixture evenly.
- Mixing bowl: Needed to combine the cream of mushroom soup and milk smoothly.
- Aluminum foil: Helps cover the dish to prevent over-browning while baking.
- Sharp knife: Crucial for thinly slicing the potatoes uniformly.
- Measuring cups: Ensures accurate measurement of milk and cheese for the recipe.
Scalloped Potatoes and Cream of Mushroom Soup Casserole
A comforting casserole made with layers of scalloped potatoes and creamy mushroom soup.
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Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 6 cups potatoes, thinly sliced
- 2 cans cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cream of mushroom soup and milk until well combined.
- Layer half of the sliced potatoes in a greased baking dish.
- Pour half of the soup mixture over the potatoes.
- Sprinkle half of the shredded cheddar cheese over the soup mixture.
- Repeat the layers with the remaining potatoes, soup mixture, and cheese.
- Season with salt and black pepper.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
For a twist, add some cooked bacon bits between the layers.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 35mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For an extra creamy texture, try adding a bit of sour cream to the soup mixture before layering it with the potatoes.
Frequently Asked Questions
FAQ:
How thin should I slice the potatoes?
Aim for about 1/8 inch thick slices for even cooking.
Can I use a different type of cheese?
Yes, feel free to use any cheese you prefer, like mozzarella or gouda.
Can I make this dish ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
What can I use instead of cream of mushroom soup?
Substitute with cream of chicken or cream of celery soup.
How do I know when the potatoes are done?
They should be tender when pierced with a fork and the top should be golden brown.
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