| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | cn | (10.75oz) condensed cream of mushroom soup; undiluted |
| 1 1/2 | c | Milk |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 5 | c | Thinly sliced peeled potatoes |
| 1/4 | c | Butter or margarine; melted |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13x9x2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350° for 1 hour and 20 minutes or until the potatoes are tender. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Feb 07, 1998
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”