Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Potatoes, cooked, peeled and cubed (up to 6) |
| 2 tablespoons | Vegetable oil |
| 1 medium | Onion, chopped |
| 1 can | Cream of mushroom soup |
| ½ \N | Soup can milk (up to 3/4) |
In large skillet over medium-high heat, saute onion in oil until translucent. Add potatoes and brown lightly. Combine mushroom soup and milk, pour over potatoes; heat through.
Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 22:37:26 -0500 From: Nancy Pallotta <nancee@...>