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Layered Mashed Potato & Mushroom Casserole

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour 20 Minutes
Total Time:  2 Hours
  12 servings, about 3/4 cup each
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.

Make Ahead Tip: Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.
3 1/2 pounds   potatoes, preferably Yukon Gold, peeled and cut into 1-inch pieces
1 1/2  pounds   cremini or white mushrooms, halved
1 tablespoon  butter
1/2 cup  nonfat buttermilk
1   large egg plus 1 large egg white, beaten
1 1/4 teaspoons  salt, divided
1 tablespoon   extra-virgin olive oil
3/4 cup  chopped shallots
3 cloves   garlic, finely chopped
4 cups  trimmed and finely chopped chard or spinach
1 cup  mushroom broth or reduced-sodium beef broth
2 tablespoons   all-purpose flour
1/2 teaspoon   freshly ground pepper
1/2 teaspoon   chopped fresh rosemary
1 cup  freshly grated Parmesan cheese, divided
Layered Mashed Potato & Mushroom Casserole Recipe at
Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.

Bake until hot throughout and the top is golden brown, about 35 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Potato Casseroles
Nutrition Facts per Serving
Yield:   12 servings, about 3/4 cup each
Calories: 196
Fat. Total: 5g
Protein: 8g
Carbohydrates, Total: 32g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 26mg
Sodium: 438mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Craig, CA Reviewed: 11/30/2011
This casserole is delicious and easy to make
The mushroom mixture in the center of the potato casserole was very tasty. Add some gravy and its even better. The flavors meld with time so this dish the next day is even better. ENJOY
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