Potato-Mushroom Casserole

There is nothing better than make ahead dishes. If you are having a holiday dinner or just family or friends in for dinner, anything that can be done and the mess out of the way ahead of time is great with me. I always make and cook the whole recipe because leftovers freeze beautifully. Not that you'll have that to worry about because one of the kids will take them home anyway.

This is perfect for your Father's Day dinner.

Potato-Mushroom Casserole
(may be prepared ahead of time)
8-10 servings
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8 or 9 medium boiling potatoes cubed
1/2 cup butter
2 medium onions, chopped
2 (3 ounce) cans mushroom slices, drained, reserve liquid
Salt, pepper, and hot milk for mashing potatoes
1 cup sour cream
Paprika

Peel and boil potatoes about 15 minutes, until tender. While they cook, prepare other ingredients. Heat butter in skillet; saute onions slowly about 5 minutes don't let them brown. Add drained mushrooms; saute about 2 minutes. Remove onions and mushrooms with slotted spoon; set aside, leaving the butter in the skillet.

When potatoes are done, drain return to hot pan, cover and let set 5 minutes. This will help them to absorb the butter and sour cream better. Whip potatoes lightly, adding the mushroom liquid, hot milk, and seasonings. Beat in the butter left in the skillet. Spread a thin layer of potatoes in shallow baking dish, cover with a thin layer of sauteed onions and mushrooms, then a layer or sour cream. Repeat; top layer should be potatoes. You should now have three layers of potatoes and two layers of vegetables and sour cream. Brush top with a little melted butter, sprinkle with paprika and bake at 350 degrees F. for 20 to 30 minutes, until lightly browned.

May be made ahead and refrigerated before baking. You may have to increase your baking time for the cold casserole 15 minutes or so.