Mushroom Potato Casserole Directions:
Preheat the oven to 410°F and lightly grease a 10×13-inch baking dish. Slice the top third from the garlic bulb to expose the cloves; peel and reserve any small garlic pieces from the trimmed portion.
Add the mushrooms, onion, carrots, reserved garlic pieces, 2 tsp olive oil, 1/2 tsp salt, black pepper, and red wine to the dish. Place the garlic bulb cut-side up in the center, drizzle with the remaining 1 tsp olive oil, cover loosely with parchment, and bake for about 40 minutes, stirring around the 30-minute mark if needed.
Remove the garlic bulb. Stir the thyme, garlic powder, onion powder, 1/4 tsp salt, sage, tomato paste, soy sauce, celery, and white beans into the mushroom mixture. Whisk the cornstarch into the stock, pour it into the dish, and spread everything evenly.
Arrange the potato slices over the filling, slightly overlapping. Squeeze the roasted garlic into a bowl and mash with 1 tbsp olive oil, oregano, lemon juice, and a little salt and pepper. Spread over the potatoes.
Cover with parchment and bake for 20 minutes. Uncover and bake another 20–25 minutes, until the potatoes are tender and golden and the filling is thick. Rest briefly before serving.
WW Points Calculation
Olive oil, 2 tbsp total — 8 points
Red wine, 1/4 cup — 2 points
Cornstarch, 2 tsp — 1 point
0-point ingredients: mushrooms, onion, carrots, garlic, thyme, garlic powder, onion powder, sage, tomato paste, reduced-sodium soy sauce, celery, white beans, low-sodium vegetable stock, russet potatoes, oregano, lemon juice, salt, black pepper — 0 points
Points Information
Total Points: 11 points
Servings: 6
Points per serving: 2 points
Nutrition Information
Calories: 235
Protein: 8 g
Carbohydrates: 40 g
Fat: 5 g
Fiber: 7 g
Sugar: 5 g
Sodium: 500 mg
I'm waiting for your comments! Enjoy!
