Wednesday, March 6, 2013

Scalloped Potato-Onion Bake Recipe

1 can (10 3/4 oz) - Condensed Cream of Mushroom Soup (Cream of Celery may be substituted to add a bit more of an edge to the taste)
1/2 cup - Milk
Dash of Black Pepper to taste
4 Medium sized potatoes, about 1 1/4 lbs. Thinly sliced.
1 1/4 cup - Onion, thinly sliced
1 tbsp - Butter, cut into small pieces
Grated cheese

Mix soup, milk and black pepper in a small bowl. Layer half of the potatoes, onion, soup in a 1 1/2 quart casserole dish. Add some grated cheese to the top. Repeat. Top with butter pieces. Sprinkle with paprika.

Covered, bake at 400 degrees for 1 hour. Uncover and bake for additional 15 minutes or until the potatoes are tender.

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