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Mushroom Potatoes Recipe
Mushroom Potatoes Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings

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

Nutritional Facts

1/2 cup: 80 calories, 1g fat (0 saturated fat), 3mg cholesterol, 159mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

Directions

  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


Reviews for Mushroom Potatoes

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MY REVIEW
cwbuff User ID: 441425 37531
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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