Potato and Mushroom Bake with Migneron De Charlevoix Cheese

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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Ingredients

  • 1 tbsp (15 mL) butter
  • 1 clove garlic, finely chopped
  • 1 package (8 oz/227 g)  mushrooms, chopped
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1 cup (250 mL) whole milk
  • 6 cups (1.5 L) peeled, sliced yellow-fleshed potatoes
  • 2 tbsp (30 mL) chopped fresh chives
  • 1/3 tsp (2 mL) grated nutmeg
  • 1/4 tsp (1 mL) ground black pepper
  • 4 oz (113 g) Migneron De Charlevoix cheese, thinly sliced
  • 1/4 cup (60 mL) hazelnuts

Directions

  1. Brush shallow 2 qt (2 L) baking dish with small amount of butter. Sprinkle with garlic.
  2. Heat remaining butter in large skillet at medium heat. Add mushrooms and sauté for 5 minutes. Set aside. Reduce heat to medium.
  3. Combine soup and milk in saucepan and heat to just below boil and until slightly thickened, stirring constantly. Set aside.
  4. Arrange potatoes evenly in baking dish. Season with chives, nutmeg and pepper. Add sautéed mushrooms and pour hot soup mixture over top.
  5. Bake covered at 350°F (160°C) until potatoes are tender – about 1 hour. Remove cover, add cheese slices and sprinkle with hazelnuts.
  6. Bake until top is golden – about 20 minutes. Let stand 10 minutes.

Recipe tips

Different traditional Quebec cheeses will give this dish unique flavour variations – try substituting one of the following: Sieur Corbeau from Laurentians, Le Pied de Vent from The Magdalen Islands or Victor et Berthold (Lanaudière)

Ratings & Reviews

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  • nathalie g.

    January 7, 2015

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  • Jo .

    June 8, 2014

    Review by Jo Ann D.

    Guests went wild, loved it, thank you Campbell's...

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  • Céline B.

    October 6, 2012

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  • Doreen L.

    July 26, 2012

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 150
Fat 7 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 200 mg
Carbohydrate 18 g
Dietary Fibre 2 g
Protein 5 g
Vitamin A 4 %DV
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium

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