Yield: 1 Servings
|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@...>