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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, February 14, 2010


Serve this delicious potato casserole with your next steak or roast. Delicate layers of mashed potatoes, sauteed onions, mushrooms and sour cream make it extra special. I have been making this for 28 years and it has never failed to please.

4 medium baking potatoes
1/4 cup butter
1 medium sweet onion, chopped
8 oz. sliced mushrooms
salt and pepper to taste
1/2 cup hot milk
1/2 cup sour cream
melted butter

Peel potatoes and cut in large pieces and boil.

Saute onions in butter until yellow. Add drained mushrooms (reserve liquid) and cook about 2 minutes. Remove onions and mushrooms, leaving butter. When potatoes are completely cooked, drain and whip lightly with mixer. Add mushroom juice, butter left in skillet, and enough milk to make the right consistency of mashed potatoes. Season to taste.

In a shallow 10X6 buttered casserole, spread a thin layer of potatoes, cover with a thin layer of onion and mushrooms, and a layer of sour cream. Repeat. End with layer of potatoes. Brush top with melted butter. Sprinkle with paprika.
May be made ahead. Can be frozen before cooking.

When ready to bake preheat oven to 350 degrees and bake 30 minutes until heated through and bubbly.
Serves 6 to 8.

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat." ~Fran Lebowitz

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