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Mushroom-potato casserole 6 medium red potatoes (about 1 1/2 pounds) 1 pound fresh mushrooms, sliced 3 tablespoons butter or margarine, melted 1 (10 3/4-ounce) can cream of chicken soup, undiluted 1/4 cup milk 1/4 cup chopped onion 1/2 cup (2 ounces) shredded Cheddar cheese 1/4 teaspon paprika Cook potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/2-inch slices; set aside. Saute mushrooms in butter in a large skillet until tender; set aside. Combine soup, milk, and onion in a small saucepan; cook over medium heat until .mixture is thoroughly heated, stirring occasionally. Remove from heat, and set aside. Place potatoes in a lightly greased 1 1/2-quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees for 15 minutes. Garnish with the reserved mushrooms. Yield: 6 servings. Low calorie baked potato topping 1 cup (8 ounces) cottage cheese 1 tablespoon chopped parsley 3/4 teaspoon chopped chives 1/8 teaspoon dried dill weed 1/4 teaspoon salt 1/16 teaspoon pepper In a small bowl beat cottage cheese until smooth. Add parsley, chives, dill weed, salt and pepper; mix well. Yield: 1 cup; enough topping for 4 potatoes. Mashed potatoes are great by themselves but try them, too, seasoned with chives, tarragon, chili powder, curry, or any favorite herb or spice. The bland flavor of mashed potatoes is delicious with highspeaking seasonings.
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