Mushroom Potatoes

Name: Mushroom Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

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

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.

Nutrition 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.

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

Reviews

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Average Rating:

cwbuff

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.