Mushroom Potatoes Recipe
Mushroom Potatoes Recipe photo by Taste of Home

Mushroom Potatoes Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Mushroom Potatoes in Taste of Home February/March 1997, p8

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Reviewed Sep. 27, 2009

"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."

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