Cottage Mushroom Potato Bake
Prep time:
25 minutesCooking time:
20 minutesFor a penny-pinching meal, serve this rich and filling potato bake as your dinner entrée. Accompany it with fruit salad and sautéed spinach for a complete meal at a budget price.
Ingredients
Serves 6
- 6 medium potatoes, peeled, sliced
- 4 tablespoons butter or margarine, divided
- 2 large onions, sliced
- 16 ounces fresh mushrooms, sliced
- 1 cup cottage cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried thyme
- 1 cup shredded sharp Cheddar cheese
Directions
1
Bring a large pot of water to a boil. Add potatoes. Boil until potatoes are tender, about 12 minutes. Drain. Preheat oven to 350°F. Grease a medium baking dish.
2
Heat 2 tablespoons butter in a skillet over medium-high heat. Add onions; sauté until tender. Remove from skillet. Heat remaining butter. Add mushrooms. Cook until tender, about 5 minutes.
3
Combine cottage cheese and sour cream in a small bowl. Layer potatoes, onions, mushrooms and cottage cheese mixture in prepared dish, sprinkling each layer with salt, pepper and thyme.
4
Sprinkle Cheddar over casserole. Cover; bake until cheese is melted, about 20 minutes.
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Cookin' xpress!
Cookin' xpress!
If you don't like peeling potatoes, try this instead: Quarter the potatoes, then boil until tender. Rinse and let cool. Slice the potatoes, and the peels will slip right off.
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