#1517 - Cheddar Cheese Scalloped Potatoes

(by Shirley McNevich)

2 TBSP Parkay margarine
1 onion (chopped)
1 - 10.75oz. can Campbell's condensed broccoli cheese soup
1/3 cup milk
1/8 tsp. pepper
4 red potatoes (cooked, peeled and sliced)
3 slices cooked bacon (crumbled)

Wash and peel potatoes. In a pot add water, 1 tsp. salt and whole potatoes--bring to a boil and cook until potatoes are tender, then drain and slice the potatoes. In a skillet over medium heat add Parkay--melt. Add chopped onions--cook/stir until tender. Add soup, milk, crumbled bacon and pepper--stir. Add sliced potatoes--stir and bring to a boil, then turn heat to low. Cover the skillet, then cook/stir for five minutes.