| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetables, Italian | 6 | Servings |
INGREDIENTS
| 4 | md | Potatoes; about 1-1/4 lbs very thinly sliced, 4 cups |
| 1 | md | Onion; chopped, 1/2 cup |
| 1 | c | Shredded mozzarella cheese (4 oz.) |
| 1/4 | c | Grated Parmesan cheese |
| 1 | cn | Cream of Mushroom Soup Campbell's Condensed 10-3/4 oz. can |
| 1/4 | c | Milk |
| 1/2 | ts | Italian seasoning; crushed |
| 1/4 | ts | Garlic powder |
INSTRUCTIONS
1. In greased 1-1/2-quart casserole dish arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Repeat layers. 2. Heat oven to 400-degrees F. 3. In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potato mixture. 4. Cover; bake one hour. 5. Uncover; bake 10 minutes or until potatoes are tender. 6. Serve. Makes 6 servings.
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