1 medium onion, finely chopped
1/2 lb. fresh mushrooms, chopped
3 tbsp. butter or margarine, divided
1/2 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
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| CREAMY MUSHROOM POTATO BAKE | |||||
| Serves 10 | |||||
| 2 1/2 to 3 lbs. white potatoes, peeled 1 medium onion, finely chopped 1/2 lb. fresh mushrooms, chopped 3 tbsp. butter or margarine, divided 1/2 cup sour cream 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup grated Parmesan cheese |
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| Cook potatoes in salted water until tender; drain and mash (do not add butter or milk). In a skillet saute onion and mushrooms in 2 tbsp. butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, salt and pepper. Spoon into a greased 2 quart baking dish. Sprinkle with cheese; dot with remaining butter. Bake, uncovered, at 400 for 20-25 minutes or until heated through and golden brown. | |||||