Scalloped Potatoes


Berta Szasz

Scalloped Potatoes

1 can (1-1/4 cups) condensed cream of mushroom or chicken soup
1/2 cup milk Dash of pepper 1 small onion, minced 5 cups peeled and sliced potatoes butter to
grease casserole

Stir soup well. Blend in milk and heat. Add pepper and onion. Arrange a layer of half the potatoes
in a greased 2-quart casserole; pour on half the mushroom sauce; repeat layers. Cover with a sheet
of foil and seel tightly. Bake in a moderate 350 degree oven for 90 minutes. Makes 6 servings

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