The rich full-bodied flavour and texture of sautéed mushrooms and green onions add pizzazz to this “never fail” version of the classic. Pre-cooked potatoes shorten the cooking time.
Melt butter in large saucepan over medium heat. Stir in mushrooms and onions; cook, covered until tender, about 5 minutes. Stir in flour. And then gradually stir in milk, cream cheese, nutmeg, salt and pepper. Bring to boil, stirring constantly; cook until smooth and thickened. Pour into greased 8-cup (2 L) baking dish. Cut potatoes into ¼”(6mm) slices and fold into sauce. Sprinkle breadcrumbs and cheese on top. Bake in 350°F (180°C) oven 25 minutes or until hot and bubbly.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 410 | ||
Calories from Fat: 168 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 53.1mg | 16 % | |
Sodium 241mg | 8 % | |
Potassium 1089.3mg | 29 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 42g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
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