Potato And Cheese Casserole
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Milk||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced potatoes||4 Cup (64 tbs)|
|Thinly sliced onions||1 Cup (16 tbs)|
In medium bowl, stir soup until smooth.
Add cheese, milk, pepper and garlic; stir until well blended.
In 2-quart microwave-safe casserole layer 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture.
Cover with lid; microwave on HIGH 23 minutes or until potatoes are tender, rotating dish 3 times during cooking.
Let stand, covered, 5 minutes.