Scalloped Potato Casserole
|Potatoes||5 (Sliced Thinly)|
|Onion||1 (Sliced Thinly)|
|Green pepper||1⁄2 (Chopped Up)|
|Cheddar cheese||2 Cup (32 tbs)|
|Flour||1 Cup (16 tbs)|
|Mushroom||4 Cup (64 tbs)|
|Olive oil spray||1|
|Parmigiano-reggiano cheese||4 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Coat the bottom of the casserole dish by spraying olive oil all over.
Then make a layer of potato slices in the bottom of the dish. Spread slices evenly.
Then sprinkle 1 tbsp chopped green pepper, 2 tbsp chopped onion and 2 tbsp flour over the potatoes.
Then season with 1 tsp salt and 1/2 tsp pepper ( It can be altered to taste)
Then add 3/4 cup shredded cheddar cheese in the dish.
The, start with the 2nd layer of potatoes and follow the same sequence for spreading ingredients.
There would be another layer to finish spreading all ingredients.
Leave about 2 inch gap in the casserole dish.
Sprinkle parmigiana reggiano cheese on top.
Then add the cream of mushroom soup. In the mushroom soup, 1/4 butter has been melted and added.
Put the cover on and bake it at 350 degrees for 40-60 minutes.
In the last 15 minutes, remove the lid of the dish and bake.
Serving size: Complete recipe
Calories 3201 Calories from Fat 1439
% Daily Value*
Total Fat 164 g252.3%
Saturated Fat 103.7 g518.5%
Trans Fat 0 g
Cholesterol 478.4 mg159.5%
Sodium 2675.3 mg111.5%
Total Carbohydrates 313 g104.2%
Dietary Fiber 32.9 g131.4%
Sugars 23.7 g
Protein 139 g277.8%
Vitamin A 100.7% Vitamin C 459.2%
Calcium 292.9% Iron 100.3%
*Based on a 2000 Calorie diet