8 pcs Yukon Gold potatoes, medium, boiled and diced
3 cups baby bella mushrooms
¾ cup green onions, chopped
salt, to taste
ground black pepper, to taste
¼ cup unsalted butter, melted
2 oz cream cheese, softened
1½ cup cheddar cheese, shredded
10.75 oz condensed cream of mushroom soup
For Garnish:
parsley, chopped
Preheat the oven to 425 degrees F. Spray a baking casserole with nonstick cooking spray.
Spread boiled potatoes on the bottom of the baking dish.
Sprinkle mushrooms, green onions, salt, and pepper over potatoes.
In a medium-sized bowl, mix remaining ingredients until thoroughly blended.
Drop the cheese mixture by spoonful atop the potato mixture.
Bake for about 30 minutes until bubbly and hot throughout.
Sprinkle chopped parsley on top and serve.
Sugar: 1g
:
Calcium: 175mg
Calories: 193kcal
Carbohydrates: 5g
Cholesterol: 47mg
Fat: 16g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 231mg
Protein: 8g
Saturated Fat: 10g
Sodium: 428mg
Trans Fat: 1g
Vitamin A: 578IU
Vitamin C: 2mg
