Stuffed Potato Casserole Recipe

Directions

Preheat oven to 450 degrees F (230 degrees C).

Place hash browns in a large saucepan with enough water to cover; bring to a boil, and cook, stirring occasionally, until water evaporates. Cover, and cook for 5 minutes. Mix in milk and oil. Bring to a boil over medium heat, and bring to a quick boil, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, for 6 to 7 minutes.

Meanwhile, stir in mushrooms, mushrooms with juice, water and oil in small saucepan. Stir well, and reduce heat to medium.

In a large bowl, whisk together the mushrooms, mushrooms with liquid, chicken broth, mushrooms with 1/4 cup water, Swiss or Monterey Jack cheese, hash browns, tomato, onion, and pepper on top.

While the potatoes are cooking, place bacon grease in a large saucepan and fry in microwave or over low heat until golden brown. Drain well and roll in flour. Heat butter or margarine in saucepan over medium heat, brushing frequently with flour after each step. Place stuffed potatoes in saucepan with bacon grease; stir.

Bring a large pot of lightly salted water to a gentle boil, add potatoes and cook until tender, about 15 minutes. Drain, cool and drain.

Heat bacon grease in large, heavy skillet or pan. Cook potato mixture over medium heat until potatoes have just begun to bubble. Add sliced mushrooms, mushrooms with juice, chicken broth and mushrooms with 1/3 cup water; cook, stirring occasionally, for 5 minutes.

When potatoes begin to get wet, combine all but 1 cup remaining flour with potato mixture in a small bowl. Mix thoroughly. Serve in separate bowls.