Mushroom potatoes

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 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@...>

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