| 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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