Cheesy Potato and Mushroom Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

3 russet potatoes, peeled and thinly sliced
2 cups (150 g) button mushrooms, sliced
1 yellow onion, thinly sliced
2 cups (200 g) shredded cheddar cheese
3 large eggs
Salt, to taste
Pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the potato slices at the bottom.
2. Add a layer of sliced mushrooms and onions, then sprinkle with half of the shredded cheddar.
3. Place the remaining potato slices on top. In a separate bowl, beat the eggs and season with salt and pepper, then pour over the layered vegetables.
4. Top with the remaining cheddar cheese. Cover with foil and bake in the preheated oven for 25 minutes.
5. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and the potatoes are tender.
6. Allow the casserole to cool slightly before serving.