(by Shirley McNevich)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 russett potatoes (washed and sliced into 1/4" slices)
1 cup shredded cheddar cheese
In a bowl add soup, paprika and pepper--stir. Grease 9 x 13 glass baking dish. Arrange the potatoes in a single layer on the bottom of the dish (overlapping where necessary). Sprinkle the shredded cheese evenly over the potatoes. Spoon the soup mixture evenly over the top of the cheese. Cover with foil and bake at 400 degrees for 45 minutes. Remove foil and bake 10 minutes longer or until potatoes are tender.
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