Howdy folks! 😊

Casseroles tend to be my go-to thing to prepare on weekends, A.K.A, on lazy days. Minimal effort, but with maximum returns. 🤩

That was the case this weekend when I made this Mushroom and Potato casserole. So delicious – and hearty, and without meat. You’ll hardly miss it though. This dish can hold its own. 😊

Mushrooms are a great meat-substitute, and this time I used these seasonal, local mushrooms that we typically eat with nshima in these parts, to make something new. It was yummy – so No regrets! 👌🏾

I’ve documented the recipe below. Promise you, you’ll love this one-dish wonder. 😋

Here the recipe :

Mushroom & Potato Casserole

Recipe by LubayaCourse: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

300g Mushrooms
500g Irish Potatoes, cubes
2 Tablespoons Garlic, minced
2 Medium Onions
Fresh Thyme
Fresh Parsley
200g Cheddar Cheese, grated
1 Packet mushroom soup
1/4 Teaspoon Seasoned salt
1/4 Teaspoon Pepper

Directions

Start by boiling some water in a saucepan, while you wash and peel the potatoes. I had 2 different types left over from different meals, hence the different colors. 😊 Cube them to medium size.
Once done, add the potatoes to the boiling water, season with salt and cook for about 5 minutes – only. Set aside once done.
Next, wash your mushrooms and make sure they are sand-free. I used these indigenous mushrooms currently in season, but you can use any other mushrooms you have. 😊
Prepare the Onion, by chopping it on a cutting board. Also chop the white part of the spring onions, while setting aside the greens for later. Mince the garlic as well. 😊
Add the oil to saucepan and sauté the onions and garlic for 2 minutes. Then to that, add the mushrooms and cook covered for 3 minutes. 😊
While the mushroom cooks, mix together in a bowl the mushroom soup mix, with some water or milk. Then add that to the mushroom pan. 😊
Keep stirring, and add a bit of water if the mixture is too thick. It needs to be pourable. Season with Salt and Pepper at this stage. 🧂
Next, add half of the grated cheese to the pan and stir, melting it into the sauce. Again, add a bit of water or milk to loosen the sauce a little. 😊
Then, add the chopped herbs and spring onion leaves to the sauce, as you remove the pan from the heat. This is the final step in making the sauce. 😊
Next, transfer the slightly cooked potatoes to an oven-proof casserole dish. And then pour the sauce onto the potatoes. 😊
Don’t worry if the potatoes are not fully submerged, because the dish will fill up. Sprinkle some of the remaining spring onion leaves and thyme, then on top will go the remaining 100g of grated cheese.
⛔️ Please note its a lot more than this – the picture just shows the start of the process. 😊
Once done, cover with foil and then bake in the oven for 45 minutes at 200 degrees Celsius.
Once ready after baking, the casserole will look like this. So delicious! 🤩
Serve as desired, garnish with some spring onion and enjoy! 😋