#1097 - Red Potato Casserole

(by Shirley McNevich)

5 red potatoes
1 stick butter (melted)
1 envelope Lipton onion soup (dry)
1 cup shredded cheese (cheddar, mozzarella or your choice)

Wash and peel potatoes (only remove skin if you wish)--slice potatoes into 1/8" slices and add slices to a bowl. In a separate bowl add dry soup mix and melted butter--stir. Pour butter mixture on to the potatoes--mix with a spoon and toss to coat. Pour coated potatoes into a greased casserole dish. Put the lid on the casserole. Bake at 400 degrees for 40 minutes--remove from oven and test potatoes with a fork--return to oven if necessary until potatoes are tender. Once potatoes tender, remove from oven, sprinkle shredded cheese on top, return to oven UNCOVERED until cheese is melted.