Be the first to Scalloped potatoes made easier with condensed Cheddar cheese soup.
Ingredients:
- 4 cups thinly sliced potatoes (about 4 medium potatoes)
- 1/2 chopped onion
- 1 (3-ounce) can chopped mushrooms, drained, or 4 ounces sauteed mushrooms
- salt
- 1 (10.5 ounces) can condensed Cheddar cheese soup
- 1 cup diced tomatoes (fresh or canned with juices)
- 1 cup herb-seasoned croutons
Preparation:
Lightly butter a 10x6x2-inch or 8x8x2-inch baking dish. Layer half the potatoes, onion, and mushrooms. Sprinkle with a little salt. In a medium bowl, combine soup and chopped tomatoes. Pour half the soup mixture over vegetables in baking dish. Repeat layers, ending with cheese soup. Cover the baking dish with foil.
Bake at 350° for about 1 1/2 hours. Uncover, top with croutons, and bake 5
minutes longer. Let scalloped potatoes stand 10 minutes before serving.
Scalloped potatoes serves 8.
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Scalloped Potatoes with Ham II
Scalloped Potatoes with Cheese
Scalloped Potatoes with Onions
Beverly's Crockpot Scalloped Potatoes
Scalloped Potatoes and Chicken
Scalloped Potatoes with Leeks
Scalloped Potatoes with Ham III
Ham Recipes Index
Main Dish Casseroles
Scalloped Potatoes
Hash Brown Recipes
Potato Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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