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 TimePrep: 10 min. Bake: 30 min.
- 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
- 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 Facts1/2 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
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.