Saucy Mixed Mushroom and Sweet Potato Casserole

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By: Dana McCauley

Photography by: Yvonne Duivenvoorden

This creamy side dish is perfect for taking to a potluck or for making ahead for a crowd. It not only holds and reheats well but also features flavours that appeal to both kids and adults alike.

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

Nutritional Information
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

Also in this menu:

Easy Easter extravaganza

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