Ingredients
8 pcs Yukon Gold potatoes, medium, boiled and diced
3 cups baby bella mushrooms
¾ cup green onions, chopped
salt, to taste
ground black pepper, to taste
¼ cup unsalted butter, melted
2 oz cream cheese, softened
1½ cup cheddar cheese, shredded
10.75 oz condensed cream of mushroom soup
parsley, chopped
Preparation
Preheat the oven to 425 degrees F. Spray a baking casserole with nonstick cooking spray.
Spread boiled potatoes on the bottom of the baking dish.
Sprinkle mushrooms, green onions, salt, and pepper over potatoes.
In a medium-sized bowl, mix remaining ingredients until thoroughly blended.
Drop the cheese mixture by spoonful atop the potato mixture.
Bake for about 30 minutes until bubbly and hot throughout.
Sprinkle chopped parsley on top and serve.
