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Mushroom Potatoes Recipe

Mushroom Potatoes Recipe photo by Taste of Home

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I frequently prepare this side dish as a change from mashed potatoes. Our son is a real meat-and-potatoes man, and he things they're great.—Skip Dolliver, South Hamilton, Massachusetts

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Diabetic Friendly

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Mushroom Potatoes Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
1 large onion, chopped
4 medium potatoes, peeled, diced and cooked
Paprika

Directions

In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 8 servings.

Diabetic Exchanges: One serving (1/2 cup) equals 1 starch; also, 80 calories, 159 mg sodium, 3 mg cholesterol, 16 gm carbohydrate, 2 gm protein, 1 gm fat.

Originally published as Mushroom Potatoes in Taste of Home February/March 1997, p8

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Mushroom Potatoes

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(1-1) of 1 reviews

Reviewed on Sep. 27, 2009 by cwbuff

I definitely will be making these again! Easy and with great down-home flavor. You can also just quarter the potatoes and cook them in the soup mixture on the stovetop about 30-45 min. Great recipe for a busy night.