| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casseroles, Side dish |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
Cheddar cheese soup |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Chopped fresh parsely |
|
|
Dash of pepper |
| 4 |
c |
Thinly sliced potatoes (raw) |
| 1 |
sm |
Onion, sliced |
| 1 |
tb |
Butter |
|
|
Dash of paprika |
INSTRUCTIONS
Combine soup, milk, parsley, and pepper. In 1 1/2qt casserole arrange
layers of potatoes, soup and onion. Dot with butter. Sprinkle with paprika.
Bake at 375~F for 1 hour covered. Uncover, and bake 15 minutes more or
until done. Makes 3 1/2 cups. Bake until done. If not quite done after
removing the foil, and it's getting too brown on top, replace the foil for
a while longer.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 26, 1998
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