Scalloped Potato-Onion Bake

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Submitted by Karen Crain

Ingredients:

  • 1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1/2 cup Milk
  • dash Ground black pepper
  • 4 Medium Potatoes (about 1 1/4 pound) thinly sliced
  • 1 small onion, thinly sliced (about 1/4 cup)
  • 1 tablespoon butter, cut into small pieces
  • Paprika

Directions:

  1. Stir the soup, milk and black pepper in a small bowl. Layer half the potatoes, onions and soup mixture in a 1 1/2 quart casserole. Repeat the layers. Dot the top with butter. Sprinkle with the paprika, Cover the baking dish.
  2. Bake at 400 degrees for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.
  3. You can also sprinkle cheddar cheese on top.

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