Scalloped Potatoes With Mushrooms
|Potatoes||6 Medium, peeled and thinly sliced|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1 1⁄2 Can (15 oz) (1 Soup Can)|
Put the sliced potatoes in a greased casserole in layers, sprinkling each layer lightly with salt and pepper.
Blend the soup with water; pour over the potatoes.
Bake, covered, in a 350° oven for 45 minutes; uncover, and bake about 45 minutes longer, or until potatoes are tender and brown on top.