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From her home in Golden Meadow, Louisiana, Linda Bernard jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese to create this versatile side dish. With its comforting flavor, it's a nice accompaniment to most meats.
Nutritional Facts 1 serving (3/4 cup) equals 249 calories, 9 g fat (6 g saturated fat), 23 mg cholesterol, 893 mg sodium, 35 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Mushroom Potatoes in Quick Cooking September/October 2003, p43
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Reviewed on Mar. 30, 2009 by newgardenersc
This dish tastes wonderful -- with or without the cheese. I used fresh mushrooms instead of canned w/ fantastic results. But I will say that it is the UGLIEST dish I have ever cooked. There's a reason there's no picture of it here. And the pepper called-for in the recipe made it a little too spicy for my kids. I'll definitely make it again, with less pepper.
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