Mushroom scalloped potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of mushroom soup |
| ¾ | cup | Grated process American cheese, divided |
| ¼ | cup | Finely cut pimento |
| ½ | teaspoon | Salt |
| 4 | ounces | Can mushroom stems and pieces, drained |
| ⅔ | cup | PET Evaporated Milk (1 sm. can) |
| 4 | cups | Thinly sliced, peeled raw potatoes |
| ¼ | teaspoon | Onion salt |
| ¼ | teaspoon | Oregano |
| ¼ | cup | Barbecue sauce |
Directions
FORMATTED BY TRISH MCKENNA
VARIATION
BARBECUE SCALLOPED POTATOES
In a 2-quart bowl mix the mushroom soup, ½ cup of the grated American cheese, the pimento, salt and the mushrooms.
Gradually stir in the evaporated milk and the potatoes.
Put into a greased, shallow 1½-quart baking dish. Top with remaining cheese. Bake in a 350 degree F. oven for 1 hour, or until potatoes are tender. Makes 6 servings.
VARIATION: Barbecue Scalloped Potatoes...
Use the onion salt, oregano and the barbecue sauce in place of the pimento and the mushrooms.
No nutritional information available.
FROM: A recipe insert from PET Evaporated Milk, copyright 1961.
Formatted to MM by Trish McKenna on 10/16/97.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998