Simple, delicious, and a total comfort meal!

Prep
10 mins
Cook
1 hour 30 mins
Serves
6
Ingredients
9
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Equipment

  • 13″x9″  baking dish

Ingredients

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  • 1.5 lbs Little Potatoes, halved
  • 2 (10 oz) cans condensed cream of mushroom soup
  • (To taste) salt and pepper
  • 1/2 cup milk
  • 1 Tbsp butter, melted

Topping:

  • 8 oz mushrooms, sliced
  • 1 Tbsp butter
  • (To taste) salt and pepper
  • (For garnish) chives
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Instructions

  • Step 1

    Preheat oven to 350 °F. Place potato halves into a 13″x9″  baking dish. Season with salt and pepper.

  • Step 2

    Pour soup over top of potatoes and spread with a spatula or spoon. Pour milk over top. Finish off with butter.

  • Step 3

    Cover and cook for one hour. Remove cover and cook for another 20 to 30 minutes, or until potatoes are tender.

  • Step 4

    While potatoes are roasting, add butter to a large frying pan over medium-high heat. Once hot and bubbling, stir in mushrooms. Cook, stirring frequently, until browned, about 10 minutes.

  • Step 5

    Top dish with browned mushrooms and chives.