Cheesy Mushroom Potatoes

Michelle Vincent


These potatoes are wonderful! They reheat beautifully, but you'll never have leftovers! Perfect with an elegant dinner, or perfect with hamburgers on the grill.


★★★★★ 1 vote

15 Min
40 Min


Add to Grocery List

  • 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

How to Make Cheesy Mushroom Potatoes


  1. Peel potatoes, slice, and boil in salted water until tender. Drain.
  2. In small bowl, mix soup, mayo, and Cheez Whiz together.
  3. Spray 9x13 casserole dish with cooking spray.
  4. Layer half of the potatoes in the bottom of the dish. Season with salt, seasoned salt, and pepper, to taste.
  5. Cover with half of the soup mixture. Repeat.
  6. Slice the butter and place sporadically on top of casserole.
  7. Pour the milk (half and half is even better!) over the top.
  8. Bake at 350 for 20-25 minutes, or until bubbly. Sprinkle with paprika.

Printable Recipe Card

About Cheesy Mushroom Potatoes

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy

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