Cream Of Mushroom Scalloped Potatoes Recipes

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

CAMPBELL'S SCALLOPED POTATOES

Steps:

• Combine soup, milk, parsley and pepper.
• In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
• Dot top with butter; sprinkle with paprika.
• Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

CREAM OF MUSHROOM SCALLOPED POTATOES

Steps:

• Fry bacon until crisp and drain well on paper towels.
• Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
• Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
• Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
• Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F (190°C). Melt butter in a saucepan set over medium. Add onion, thyme and garlic. Cook for 5 minutes or until softened. Stir in soup, broth, black pepper, nutmeg and salt. Bring to a simmer.
• Meanwhile, layer one-third of the potatoes, overlapping slightly, in a greased 9x13-inch (3 L) baking dish. Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with one-third of the broth mixture. Repeat the layers twice.
• Press down on the potatoes to make sure they are immersed in liquid. Sprinkle the remaining Gruyere cheese and Parmesan cheese on top. Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.
• Bake for 60 minutes; remove aluminum foil and parchment paper. Bake for an additional 60 minutes or until potatoes are tender and cheese has browned. Let stand for 10 minutes before serving.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

CREAM OF MUSHROOM SCALLOPED POTATOES

Steps:

• Wash and slice potatoes. (Don't worry about peeling the red skins off, they are delicious!)
• In a separate bowl, combine the soup and sour cream with whisk. Mix in water. Fold in potatoes, onions, and ham. Pour into a greased 9x13 pan and cover with foil.
• Bake a 350°F until potatoes are tender, about 2 hrs.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.