| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Vegetables, Casseroles, Side dishes | 6 | Servings |
INGREDIENTS
| 1 | cn | Cream of mushroom soup |
| 3/4 | c | Grated process American cheese, divided |
| 1/4 | c | Finely cut pimento |
| 1/2 | ts | 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 | ts | Onion salt |
| 1/4 | ts | Oregano |
| 1/4 | c | Barbecue sauce |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA VARIATION BARBECUE SCALLOPED POTATOES 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 1 1/2-quart baking dish. Top with remaining cheese. Bake in a 350 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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