Cheesy Mushroom Potato Casserole Recipe

Ingredients

2

tablespoons butter

1

package (8 oz) sliced crimini or baby bella mushrooms

1

                        box Betty Crocker™ scalloped potatoes

2 2/3

cups water

1

package (8 oz) cream cheese

3/4

cup Progresso™ plain panko crispy bread crumbs

1/4

cup grated Parmesan cheese

2

tablespoons butter, melted

1

teaspoon chopped fresh thyme leaves

Preparation

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In 10-inch skillet, heat butter over medium-high heat until melted. Stir in mushrooms; cook 4 to 6 minutes or until lightly brown and tender. Place potatoes (from scalloped potato box) and mushrooms in baking dish.

In 2-quart saucepan, heat water to boiling; stir in sauce mix (from scalloped potato box) and cream cheese with whisk until cream cheese is melted and sauce mix is dissolved. Pour over potatoes and mushrooms in baking dish. Bake 30 to 35 minutes or until potatoes are tender.

Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes; sprinkle topping over potatoes. Bake 5 to 7 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

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