Cheesy Mushroom Potatoes
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- 5 lb
- 2 can(s)
- cream of mushroom soup
- 1 jar(s)
- cheez whiz (15-oz.)
- 3 Tbsp
- mayonnaise or miracle whip (heaping)
- 1/2 stick
- butter or margarine
- 1/2 c
- milk or half & half (more if needed)
- seasoned salt
- pepper (or seasoned pepper)
- paprika, for garnish
1Peel potatoes, slice, and boil in salted water until tender. Drain.
2In small bowl, mix soup, mayo, and Cheez Whiz together.
3Spray 9x13 casserole dish with cooking spray.
4Layer half of the potatoes in the bottom of the dish. Season with salt, seasoned salt, and pepper, to taste.
5Cover with half of the soup mixture. Repeat.
6Slice the butter and place sporadically on top of casserole.
7Pour the milk (half and half is even better!) over the top.
8Bake at 350 for 20-25 minutes, or until bubbly. Sprinkle with paprika.