Quick Scalloped Potatoes
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Minced onion||1 Tablespoon|
|Cooked sliced potatoes||5 Cup (80 tbs)|
Heat the soup and stir in the milk, salt and pepper, and onion.
In a greased medium casserole make alternate layers of potatoes and soup.
Dot each layer with a little butter.
At the end pour any leftover soup over the casserole and use any remaining butter to dot the top.
Cover and bake 30 minutes in a 375° oven.
Remove the cover for the last 15 minutes.