(NC)—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.
Preparation time: 15 minutes
Cooking Time: 30-35 minutes
2 tbsp butter 25 mL
1 lb sliced fresh 500 g
4 large green onions, 4
2 tbsp all-purpose flour 25 mL
2 1/4 cups milk 550 mL
4 oz cream cheese, 125 g
1/4 tsp EACH nutmeg, 1 mL
4 to 6 cooked, 4 to 6
1 1/4 cups EACH fresh 300 mL
Cheddar or
Swiss cheese
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 1/4"(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.
Makes 6 servings.
Tips:
1. For convenience cook potatoes a few days before. Cook potatoes until tender but firm; cover and cool or chill before slicing.
2. If potatoes have thin skins do not peel, you not only save time but will gain extra nutrition.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Nutritional Information:
Per Serving
Calories: 407
Protein : 15.3 g
Fat: 21.5 g
Carbohydrates: 40.0 g
Dietary Fibre: 3.8 g
Credit: www.newscanada.com
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