Anita’s Best Potato-Mushroom Casserole

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A hearty, warm side dish for your Thanksgiving table or to enjoy on its own as a vegetarian main dish.



4 large potatoes, Yukon gold peeled and cut in large pieces

1 pound of fresh cremini, morel or white mushrooms, pat dry with paper towel and sliced

1 onion, small diced

2 cloves garlic, minced

3 Tablespoons butter

1 Tablespoon Olive Oil

1/4 cup whole milk, warm

1/2 cup bread crumbs

1 extra Tablespoon butter, melted

1/2 cup of Pecorino Romano or Parmesan cheese, grated

1 teaspoon thyme, ground

1/4 teaspoon nutmeg, ground

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


  1. Cook cut potatoes in a large pot in boiling salted water for 25 to 30 minutes or until fork tender. Drain and cover pot with lid to stay warm. Set aside.
  2. Meanwhile, in a large skillet cook in 1 Tablespoon of butter and 1 Tablespoon of olive oil, onions and garlic. Add slice mushrooms, stirring often till tender or liquid is almost dry.
  3. Prepare a buttered 9-by-13-inch baking dish. Preheat oven to 375 grades Fahrenheit.
  4. Seasoned mushrooms with salt, pepper, thyme and nutmeg. Stir well. Set aside.
  5. Transfer warm potatoes to a large bowl. Add warm milk and 2 Tablespoon of butter and mash until smooth.
  6. To assemble, spread half of the mashed potatoes evenly into the prepared buttered baking dish. Sprinkle the mushroom mixture filling over potatoes. Spread the remaining mashed potatoes over the mushrooms layer. Decorate top with back of a fork.

  1. Mix bread crumbs in a little bowl with grated cheese and melted butter.
  2. Top with bread crumbs mixture.
  3. Bake for 35 to 40 minutes or until top is all golden brown and little crispy around the edges. Enjoy!   



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