Thursday, September 2, 2010

Mushroom Potato Casserole

4 large baking potatoes, peeled, and thinly sliced
8 tbsp. butter or margarine, sliced into pats
1 onion, thinly sliced
1 (10 ¾ oz) can cream of mushroom soup.
1 (8 oz) box fresh sliced mushrooms
Salt and pepper to taste
½ cup milk.

Preheat oven to 350°. Lightly grease casserole dish. Arrange a layer of potatoes topped with butter or margarine pats, onion, dots of soup and mushrooms in casserole. Sprinkle with salt and pepper. Continue layering until all ingredients except milk are used.

Pour milk over layers.

Bake for 1½ hours. If top browns too much, cover with foil and continue baking

(2008 Cookbook)

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