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Enjoy this recipe from Sunday Dinner at Grandma's.
Submitted by: Susan Lacy from Bellingham, WA
4 potatoes, peeled and thinly sliced
1 onion, sliced
6 slices Cheddar cheese
10-3/4 oz. can cream of mushroom soup
1 c. milk
1 t. salt
1/4 t. pepper
1/4 t. dried sage
Optional: 4 slices bacon
In a greased 2-1/2 quart casserole dish, layer 1/3 of the potato slices, 1/3 of the onion slices and 2 cheese slices. Combine soup, milk and seasonings; spoon 1/3 of soup mixture over potatoes. Repeat layers, ending with soup mixture. If desired, lay bacon slices over the top. Bake, uncovered, at 350 degrees for 1-1/4 hours, or until potatoes
are tender. Serves 6. | |
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In a greased 2-1/2 quart casserole dish, layer 1/3 of the potato slices, 1/3 of the onion slices and 2 cheese slices. Combine soup, milk and seasonings; spoon 1/3 of soup mixture over potatoes. Repeat layers, ending with soup mixture. If desired, lay bacon slices over the top. Bake, uncovered, at 350 degrees for 1-1/4 hours, or until potatoes
are tender. Serves 6. |
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