Baked Creamy Potato-Bacon Mushroom Casserole

A working mom of two, was inspired by a dish she saw on TV and decided to make this casserole with a few special touches.

Baked Creamy Potato-Bacon Mushroom Casserole
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Date Published

December 2008

Ma. Genalin Dandan–Yatco, 39, a working mom of two, was inspired by a dish she saw on TV and decided to make this casserole with a few special touches. She added herbs, cream, bacon, crackers, and then some—her family instantly loved it! Surely, you will too.

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Serves 8 to 10  Prep Time 15 minutes  Cooking Time 30 to 40 minutes

1 kilo potatoes, medium-sized
1 cup bacon bits
1/2 cup butter
1 head garlic, minced
1/2 cup spring onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
2 cans mushroom slices
1 cube chicken bouillon
1 teaspoon sugar
1 teaspoon pepper
2 cups heavy cream

For the topping:
1 8oz. bar quick melt cheese, grated
6 pieces soda crackers, crushed
1/4 cup melted butter

1  Boil potatoes until tender and cooked. Remove the skin and slice thinly. Set aside.

Fry bacon bits until crispy. Slice roughly.

In a pan, heat 1/2 cup butter. Add garlic, spring onions, dried basil, and dried oregano. Cook for 5 minutes.

Add mushroom slices, bacon, chicken bouillon cube, sugar, and pepper. Cook for another 5 minutes.

Add the heavy cream. Simmer for 5 minutes.

Arrange the sliced potatoes in a rectangular XXX baking dish. Scoop in the cream mixture. Repeat layers ending with the cream mixture. Sprinkle grated cheese on top.

Mix the crushed crackers with ¼ cup melted butter and sprinkle on top of the cheese.

Bake in 350F preheated oven for 10-15 minutes or until top is golden.

Make-ahead tip:  Separate the cooked potatoes and cream mixture, seal properly, and store in the refrigerator. Once ready, heat the cream mixture and assemble with the potatoes in a casserole. Bake and serve.


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