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Cheesy Mushroom Potato Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Creamy mushroom and cream cheese potato casserole - a must-have for holiday gatherings.
Ingredients:
  • 2 tablespoons butter
  • 1 package (8 oz) sliced crimini or baby bella mushrooms
  • 1 box Betty Crocker™ scalloped potatoes
  • 2 2/3 cups water
  • 1 package (8 oz) cream cheese
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 teaspoon chopped fresh thyme leaves
Instructions:
  • Preheat the oven to 400°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray.
  • Heat butter in a 10-inch skillet until melted over medium-high heat. Add mushrooms and cook for 4 to 6 minutes until browned and tender. Transfer the mushrooms to a baking dish along with the potatoes from the scalloped potato box.
  • In a 2-quart saucepan, bring water to a boil. Whisk in the sauce mix (from the scalloped potato box) and cream cheese until the cream cheese is melted and the sauce mix is dissolved. Then pour this creamy mixture over the potatoes and mushrooms in a baking dish. Bake for 30 to 35 minutes or until the potatoes are tender.
  • In a small bowl, combine the Topping ingredients. After stirring the potatoes, sprinkle the topping over them. Bake for an additional 5 to 7 minutes until the topping turns golden brown. Allow it to stand for 5 minutes before serving to let the sauce thicken.

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