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Mushroom and Potato Casserole

Mushroom and Potato Casserole

Mushroom and Potato Casserole

Enjoy an easy, cheesy potato casserole with mushrooms and broccoli.

How many servings?

From kitchen to table in 1 hour 15 minutes.

cream of broccoli soup
non-fat cottage cheese
canned mushrooms, drained
sourdough bread
non-stick cooking spray

  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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