Food > Recipe Directory > Courses/Meal Type > Sides > Saucy Mixed Mushroom and Sweet Potato Casserole
Saucy Mixed Mushroom and Sweet Potato Casserole Recipe
Saucy Mixed Mushroom and Sweet Potato Casserole
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Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 large onion, peeled and finely chopped
- 3 cups (750 mL) chopped mixed mushrooms such as shiitake, button and cremini
- 1 tsp (5 mL) dried thyme leaves
- 1 cup (250 mL) 35% whipping cream
- 1/2 tsp (2 mL) each salt and pepper
- 3 sweet potatoes, peeled and very thinly sliced, about 1-1/2 lb (750 g)
- 1/2 cup (125 mL) shredded provolone or Swiss cheese
Preparation
Preheat oven to 350F (180C). Heat oil in a skillet set over medium heat. Add the onion and cook, stirring often, for 5 minutes. Increase heat to medium-high and add mushrooms. Cook, stirring often, until well browned. Stir in thyme. Reserve. Stir in cream with salt and pepper. Butter an 8-cup (3 L) baking dish.
Layer potatoes, alternating with mushroom mixture. Press down to compress. Pour cream mixture over casserole. Cover tightly and bake for 20 minutes. Remove cover and sprinkle cheese evenly over top. Bake for 35 to 40 minutes longer or until potatoes are fork tender. Can be made up to 1 day ahead, covered and refrigerated and then reheated in the microwave.
More Information
Tip: All excess dirt and debris should be brushed lightly from mushrooms with a mushroom brush or dry paper towel before being prepared for cooking.
- Serving(s)
- 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 304 |
| Fat (total) | 20 g |
| Carbohydrate | 27 g |
| Protein | 6 g |
| Fibre | 4 g |
| Sodium | 256 mg |
| Vitamin A | Excellent source |
| Riboflavin | Good source |
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Source
© Homemakers.com
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