Mushroom Scallop with Roasted Buttercup Squash

Day 175

I've already posted this meal once before, back in January, so this one will be more brief.

Mushroom Scallop with Roasted Buttercup Squash

Mushroom Scallop

I used our homemade cream of mushroom soup for this recipe. I also used a mandolin to slice the potatoes, which makes this a pretty quick meal to make. You wouldn't believe the amount of time that thing saves.

Mandolin

Ingredients
6 potatoes, peeled and sliced
3 or 4 slices raw onion, separated into rings
8 oz sautéed mushrooms (I reserved extra when making the soup)
2 cups cream of mushroom soup
Salt & pepper

Directions
This is made by layering: potatoes, onions, mushrooms, cream of mushroom soup, salt & pepper. I make 2 or 3 layers until the dish is full, with the last layer just potatoes and soup.

Mushroom potato scallop layering process

Baked mushroom potato scallop

Roasted Buttercup Squash

Buttercup squash

Cut squash in half, deseed and depulp and place the halves with the inside down in a roast pan. Add 2 or 3 cups of water and roast for 45 minutes at 350 degrees F.

Halved buttercup squash

Remove the rind from the cooked squash.

Roasted butternut squash

Whip the squash with a tablespoon or two of butter. You can add a tablespoon of brown sugar if your squash isn't a real sweet one. I hardly ever do, but today I did.

Whipped butternut squash

Mushroom potato scallop with buttercup squash

Reviews/Comments

I rate this meal an 8 or 9. It was not quite as good as it was last time. I think I used too many onions in it or something. It was still good though, and I'm looking forward to having leftovers for lunch tomorrow.

Laura: Squash was cold but still delicious. Would have been better hot and with more butter added. The casserole was perfect 10.