Scalloped Potatoes III Recipe

Ingredients
<br>- 2 (10.75 ounce) cans condensed cream of mushroom soup
<br>- 1 (10.75 ounce) can condensed cream of celery soup
<br>- 1 (1 ounce) package dry onion soup mix
<br>- 1 teaspoon garlic powder
<br>- 2 1/2 cups low-fat milk
<br>- 10 pounds potatoes, peeled and sliced
<br>- 2 teaspoons salt (optional)
<br>- 1 teaspoon ground black pepper
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).
<br>step 2: In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
<br>step 3: In a large roasting pan layer potatoes and soup mix, ending with soup mix.  Season with salt and pepper; sprinkle cheese over the top.
<br>step 4: Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked.  Let stand 5 to 10 minutes before serving.
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Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (1 ounce) package dry onion soup mix
- 1 teaspoon garlic powder
- 2 1/2 cups low-fat milk
- 10 pounds potatoes, peeled and sliced
- 2 teaspoons salt (optional)
- 1 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
step 3: In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
step 4: Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.

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