8 medium unpeeled potatoes
1 1/2 tsp. salt, divided
1 cup finely chopped onion
1 clove garlic, minced
4 Tblsp. butter
1 can Golden Mushroom Soup
1 8-oz. container sour cream
1/4 tsp. pepper
8 oz. fresh mushrooms, sliced
1 sweet red pepper, cut into thin rings
3/4 cup coarsely crushed poppy seed crackers
2 Tblsp. butter, melted
1/2 cup shredded Monterey Jack cheese
In a large saucepan cover potatoes with water and add 1 tsp. salt. Bring to a boil over medium high heat; reduce heat to medium. Cover and cook about 30 minutes or until tender. Remove from heat, drain and cool.
In a medium saucepan saute onion and garlic in 4 Tblsp. butter over medium heat until tender. Stir in soup, sour cream, 1/2 tsp. salt and pepper. Remove from heat.
Preheat oven to 350 degrees.
Peel potatoes and cut into thin slices. Place half of the potatoes into a greased 9x13 baking dish. Place half mushrooms over potatoes. Spoon half soup mixture over vegetables. Repeat. Place pepper rings over casserole.
In a small bowl combine cracker crumbs and butter. Stir in cheese. Sprinkle mixture over casserole. Bake 30 to 35 minutes or until casserole is hot and bubbly.
