Pork and Potato Casserole with Mushrooms and Caraway

I made this up on the fly today because I had some ground pork that needed to be used up (it was the sole victim of the freezer not being closed all the way - we got lucky!).  This is the "convenience food" version because I was a little short on time.  I'm sure in the future I'll work on a full-blown "from scratch" version with white sauce and sauteed mushrooms.

Didn't think to take a picture until we'd already dished it up!

Pork and Potato Casserole with Mushrooms and Caraway

Serves 4 - 6

4 medium potatoes, diced (and peeled if you prefer).
1/2 - 1 pound ground pork
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp. salt
1 tsp. poultry seasoning
1 can sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. caraway seeds
1/4 cup french fried onions (such as Durkee)

Place the potatoes in a medium saucepan.  Cover with water and cook until just tender.  Drain and place in a large mixing bowl.

Meanwhile, in a skillet, brown the pork with the chopped onion.  When the meat is just browned, add the garlic, salt and poultry seasoning.  Continue to cook until you can just smell the garlic. 

Add meat mixture to the mixing bowl.  Then add the mushrooms, soups, and caraway seed.  Stir to combine and pour into a 9x13 baking dish.  Bake at 350 degrees for 30 minutes.  Sprinkle the french fried onions over the top and bake an addition five minutes.