Melt butter in large saucepan over medium heat. Stir in mushrooms and onions; cook, covered until tender, about 5 minutes. Stir in flour. And then gradually stir in milk, cream cheese, nutmeg, salt and pepper. Bring to boil, stirring constantly; cook until smooth and thickened. Pour into greased 8-cup (2 L) baking dish. Cut potatoes into ¼”(6mm) slices and fold into sauce. Sprinkle breadcrumbs and cheese on top. Bake in 350°F (180°C) oven 25 minutes or until hot and bubbly.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 53.1mg||16 %|
|Sodium 241mg||8 %|
|Potassium 1089.3mg||29 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 42g|
|Protein 16g||23 %|
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Calories per serving: 410
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