| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Casseroles, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Cream of mushroom soup |
| 3/4 |
c |
Grated process American |
|
|
cheese divided |
| 1/4 |
c |
Finely cut pimento |
| 1/2 |
t |
Salt |
| 4 |
oz |
Can mushroom stems and |
|
|
pieces drained |
| 2/3 |
c |
PET Evaporated Milk, 1 sm. |
|
|
can |
| 4 |
c |
Thinly sliced, peeled raw |
|
|
potatoes |
| 1/4 |
t |
Onion salt |
| 1/4 |
t |
Oregano |
| 1/4 |
c |
Barbecue sauce |
| 1 1/2 |
|
art baking dish. Top with remaining cheese. Bake , art baking dish. Top with remaining cheese. Bake in a 350 |
INSTRUCTIONS
In a 2-quart bowl mix the mushroom soup, 1/2 cup of the grated
American cheese, the pimento, salt and the mushrooms. Gradually stir
in the evaporated milk and the potatoes. Put into a greased, shallow
degree F. oven for 1 hour, or until potatoes are tender. Makes 6
servings. VARIATION: Barbecue Scalloped Potatoes... Use the onion
salt, oregano and the barbecue sauce in place of the pimento and the
mushrooms. No nutritional information available. FROM: A recipe
insert from PET Evaporated Milk, copyright 1961. Formatted to MM by
Trish McKenna on 10/16/97. Posted to MM-Recipes Digest by "Robert
Ellis" <rpearson@snowcrest.net> on Sep 26, 1998
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