| 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
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