Potato casserole with mushrooms
Votes: 1
A wonderful dish with a crispy cheese crust. The recipe uses Greek yogurt and milk, making the casserole light yet moist. Thanks to the savory cheese, even a small amount adds a vibrant flavor. Cremini mushrooms, a piquant ingredient, make the casserole even more filling. A little butter adds just the right amount of richness.
Time: 1 hour 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 216, total fat 8.5 G., saturated fats G., proteins 11 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 216, total fat 8.5 G., saturated fats G., proteins 11 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Save time in the kitchen by using frozen shredded potatoes in this beloved casserole. This amazingly healthy baked treat is made with cremini mushrooms and cheddar cheese, adding an even richer, more intense flavor, while the combination of Greek yogurt and low-fat sour cream adds a creamy texture without the extra calories.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Cooking spray for greasing the pan
- 340 g Greek yogurt, 2% fat
- 1 cup skim (1%) milk
- 1/2 cup low-fat sour cream
- 3 tbsp unbleached wheat flour
- 1.1 kg frozen or fresh grated potatoes (defrost, if fresh squeeze out excess liquid)
- 1 cup (110 g) coarsely grated very sharp cheddar cheese
- Coarse salt and freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 large onions, chopped
- 450g sliced cremini mushrooms (brown button mushrooms)
- 3 crushed cloves of garlic
- 2 tbsp. Panko breadcrumbs (traditional Japanese breading mixture for deep-frying)
- 1/4 tsp ground nutmeg (optional)
- 1-2 tbsp chopped parsley or chives, for garnish
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Recipes with similar ingredients: potato, yogurt, milk, sour cream, flour, cheddar cheese, onions, champignon mushrooms, garlic, panko breadcrumbs, nutmeg, parsley, chives
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, whisk together the yogurt, milk, sour cream, and flour. Stir in the grated potato, 1/2 cup of cheddar, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring constantly, until softened and golden, about 10 minutes. Add the mushrooms and cook, stirring constantly, for another 10 minutes, until the mushrooms release their juices and the onions begin to brown. If the pan gets too hot, add a little water. Add the garlic and cook for 1 minute. Add the vegetables to the potato mixture and toss.
- Spread the mixture evenly over the prepared pan. Sprinkle with the remaining cheese (1/2 cup), breadcrumbs, and, if using, nutmeg. Bake until golden brown, about 45 minutes.
- Sprinkle the casserole with parsley before serving.
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