Yield: 6 Servings
|6||Potatoes; peeled and sliced|
|1 can||(10.75-oz) cream of mushroom or celery soup|
|½||Soup can water|
Put potatoes in casserole dish. Sprinkle with onion. Combine soup and water and pour over potatoes. Top with cheese. Bake, covered, at 425 for 1 hour.
MRS N.R. HOSEY (JUDY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .