Mushroom and Potato Casserole

INGREDIENTS  

• 1 lb. russet potatoes, peeled
• ½ T. salt
• 2 T. unsalted butter
• 1 t. freshly ground black pepper
• ½ cup skim milk
• ½ T. olive oil
• 1 pound mushrooms, chopped
• 1 cup chopped sweet onions
• ½ cup chopped celery
• 1 T. minced garlic
• 1 cup canned tomatoes, crushed with the juice
• 1 cups shredded cheddar cheese

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Bring a medium pot of water to a boil. Add the potatoes and 1 teaspoon salt and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.
3. Heat the olive oil in a large pan. Add the mushrooms, season with the remaining salt and pepper and saute until slightly soft. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and the remaining 1/4 cup milk and cook, stirring, for 2 minutes. Remove from the heat and reserve for later use.
4. Spray the bottom of a casserole dish. Pour in the mushroom mixture in the dish, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1/2 hour. Remove from the oven and serve hot.

Recipe image: Eating Well