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


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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

How to Make Cheesy Mushroom Potatoes


  • 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.

Printable Recipe Card

About Cheesy Mushroom Potatoes

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

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