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Mushroom and Potato Casserole

How many servings?

From kitchen to table in 1 hour and 15 minutes.

cream of broccoli soup
non-fat cottage cheese
marjoram
pepper
potato
onion
broccoli
canned mushrooms, drained
sourdough bread
margarine
non-stick cooking spray



Grocery Shopping List for Mushroom and Potato Casserole

Directions

  1. Place cream of broccoli soup and cottage cheese in mixing bowl. Sprinkle in marjoram and pepper. Stir to mix and set aside in refrigerator.
  2. Preheat oven to 350 degrees.
  3. Peel potatoes and slice thin. Mix into broccoli soup and cottage cheese.
  4. Dice onion and broccoli and add to casserole. Mix well.
  5. Spray a casserole dish with non-stick cooking spray.  Pour potato mixture into casserole dish
  6. Gently fold in mushrooms. Cover and bake in hot oven for 45 minutes.
  7. When casserole has baked for 45 minutes, uncover and return to oven. Spread margarine over bread, wrap in foil and place in oven with casserole.
  8. When casserole is lightly brown and bubbly, remove from oven.  Let stand for 5 minutes and serve with warm bread.

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Mushroom and Potato Casserole
Nutritional information for
Mushroom and Potato Casserole

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