Potato And Mushroom Soup Casserole
A hearty baked casserole combining tender potatoes, savory mushroom soup, and fresh vegetables, topped with paprika for a comforting and flavorful meal suitable for family dinners.
Ingredients
Instructions
- Slice the cooked potatoes and place them in a buttered casserole dish.
- Combine the chopped onion, chopped green pepper, salt, condensed cream of mushroom soup, milk, and melted butter.
- Pour the mixture over the sliced potatoes in the casserole.
- Sprinkle with paprika on top.
- Bake at 350°F (175°C) until golden brown, about 45 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more milk or substituting half-and-half. You can also enhance the flavor by adding garlic or thyme. If you want to lighten it up, use low-fat milk or a plant-based alternative. For a twist, try adding cooked bacon or ham for extra richness. Fresh herbs like parsley or chives can brighten the dish.
Serving Suggestions
This casserole pairs wonderfully with a simple green salad or crusty bread for a complete meal. You can also serve it alongside grilled chicken or fish for a heartier option. For a comforting winter dinner, consider it as a side dish to go with Old Fashioned Baked Macaroni And Cheese.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Mushroom Soup Casserole contains roughly 1904 calories, with 19g protein, 176g carbohydrates, and 125g fat. It is an excellent source of vitamin C (125% of the Daily Value), potassium (95% of the Daily Value), and dietary fiber (59% of the Daily Value). Note that it is relatively high in sodium, at 1901mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes, you can sauté fresh mushrooms with the onions and peppers, then add a homemade white sauce for creaminess. This will give the casserole a fresher flavor and is a great way to use up leftover mushrooms.
How do I make this dish vegan?
To make this casserole vegan, substitute the milk with almond or coconut milk and use a vegan cream of mushroom soup. You can also replace butter with olive oil or a vegan butter alternative. This way, you can enjoy a delicious vegetarian version of this comforting dish.
Can I freeze the casserole?
Yes, you can freeze the casserole before baking it. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great make-ahead option for busy days!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).