Perfect for the holiday table, this tasty casserole combines mushrooms and cream cheese to make an extra-creamy potato side dish.
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Cheesy Mushroom Potato Casserole
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 5
- Ingredients 9
Ingredients
- 2 tablespoons butter
- 1 package (8 oz) sliced crimini or baby bella mushrooms
- 1 box Betty Crocker™ scalloped potatoes
- 2 2/3 cups water
- 1 package (8 oz) cream cheese
Topping
- 3/4 cup Progresso™ plain panko crispy bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon chopped fresh thyme leaves

Make With
Progresso Breadcrumbs
Instructions
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Step1Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
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Step2In 10-inch skillet, heat butter over medium-high heat until melted. Stir in mushrooms; cook 4 to 6 minutes or until lightly brown and tender. Place potatoes (from scalloped potato box) and mushrooms in baking dish.
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Step3In 2-quart saucepan, heat water to boiling; stir in sauce mix (from scalloped potato box) and cream cheese with whisk until cream cheese is melted and sauce mix is dissolved. Pour over potatoes and mushrooms in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
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Step4Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes; sprinkle topping over potatoes. Bake 5 to 7 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition
430 Calories
27g Total Fat
9g Protein
37g Total Carbohydrate
3g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 240
- Total Fat
- 27g
- 41%
- Saturated Fat
- 16g
- 78%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 26%
- Sodium
- 810mg
- 34%
- Potassium
- 670mg
- 19%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 3g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
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