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Scalloped Potatoes and Mushroom Soup Casserole Recipe
Ingredients:
- 6 cups thinly sliced potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp for greasing butter
Instructions:
- preheat your oven to 375°f (190°c).
- grease a baking dish with butter.
- layer half of the sliced potatoes in the dish.
- in a bowl, mix the mushroom soup, milk, salt, and pepper. pour half over the potatoes.
- sprinkle half of the shredded cheese over the mixture.
- repeat the layers with the remaining potatoes, soup mixture, and cheese.
- cover with aluminum foil and bake for 45 minutes.
- remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- let it cool for a few minutes before serving.
What You Will Need
What you will need to make scalloped potatoes and mushroom soup casserole
- Potatoes: Thinly sliced potatoes provide the base, offering a hearty texture and absorbing flavors from the soup and cheese.
- Cream of mushroom soup: This soup adds a creamy, savory element that binds the dish together and enhances the overall flavor.
- Milk: Milk helps to thin the soup, creating a smoother sauce that evenly coats the potatoes.
- Shredded cheddar cheese: Cheese adds a rich, tangy flavor and creates a golden, bubbly topping when baked.
- Butter: Used for greasing, butter prevents sticking and adds a subtle richness to the dish.
Tools and Instruments Required
- Baking dish: Holds the layers of potatoes, soup, and cheese, ensuring even cooking and a nice presentation.
- Aluminum foil: Covers the dish to trap heat and moisture, helping the potatoes cook through without drying out.
- Mixing bowl: Used to combine the mushroom soup, milk, salt, and pepper into a smooth mixture.
- Measuring cups: Ensures precise amounts of milk and shredded cheese for consistent flavor and texture.
- Knife: Essential for slicing potatoes thinly and evenly, which helps them cook uniformly.
- Cheese grater: Grates the cheddar cheese finely, allowing it to melt smoothly and evenly over the casserole.
Scalloped Potatoes and Mushroom Soup Casserole Recipe
A comforting casserole made with scalloped potatoes and mushroom soup.
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Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Read more: Potato and Mushroom Casserole Recipe
Ingredients:
Main Ingredients
- 6 cups Thinly sliced potatoes
- 1 can Cream of mushroom soup (10.5 oz)
- 1 cup Milk
- 1 cup Shredded cheddar cheese
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Butter for greasing
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes in the dish.
- In a bowl, mix the mushroom soup, milk, salt, and pepper. Pour half over the potatoes.
- Sprinkle half of the shredded cheese over the mixture.
- Repeat the layers with the remaining potatoes, soup mixture, and cheese.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add some cooked bacon bits or sautéed onions for extra flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
Read more: Velveeta Scalloped Potatoes Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or 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.
- Follow the baking instructions as usual.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Follow the baking instructions, adding an extra 10-15 minutes if needed.
For an extra layer of flavor in this scalloped potatoes and mushroom soup casserole, try adding a pinch of nutmeg to the sauce mixture. It adds a subtle warmth that complements the cheese and potatoes beautifully.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute with mozzarella, Swiss, or any cheese that melts well.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Absolutely, you can add onions, bell peppers, or even spinach.
Can I make this dish ahead of time?
Yes, assemble it, cover, and refrigerate for up to 24 hours before baking.
Can I use fresh mushrooms instead of canned soup?
Yes, sauté fresh mushrooms and mix with a bit of cream to replace the soup.
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