Golden Mushroom Cheese Potatoes

Golden Mushroom Cheese Potatoes Recipe

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Paula Collier


Elegant enough for a prime rib dinner or a potluck


★★★★★ 2 votes

1 Hr
1 Hr


Add to Grocery List

  • 5 lb
    idaho potatoes, boiled and peeled
  • 2 can(s)
    campbell's golden mushroom soup
  • 2 pkg
    16 slice count american cheese slices
  • 1/4 c
    milk, to thin soup
  • 1 stick
    butter, unsalted

How to Make Golden Mushroom Cheese Potatoes


  1. Boil potatoes whole until done (when peels come away a bit). Mix soup cans with the milk to thin and set aside. When potatoes are cool enough to handle, gently remove peels and make a layer of sliced potatoes in 9x13 pan (they should overlap slightly). Spoon 1/3 of the soup mixture over potatoes. Dot with pats of butter. Then layer with slices of cheese. Repeat process, making 3 layers. Bake in oven at 350(covered with foil) about 45 minutes. Remove foil and bake another 15 minutes, just to make the top layer of cheese a bit brown and bubbly.

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About Golden Mushroom Cheese Potatoes

Course/Dish: Potatoes
Other Tag: Quick & Easy

Show 1 Comment & Review

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