Mushroom Scalloped Potatoes

6 Servings

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Mushroom Scalloped Potatoes Ingredients

FORMATTED BY TRISH MCKENNA	4 c Thinly sliced, peeled raw
1 cn Cream of mushroom soup	VARIATION
3/4 c Grated process American	BARBECUE SCALLOPED POTATOES
1/4 c Finely cut pimento	1/4 ts Onion salt
1/2 ts Salt	1/4 ts Oregano
4 oz Can mushroom stems and	1/4 c Barbecue sauce
2/3 c PET Evaporated Milk (1 sm.

Instructions for Mushroom Scalloped Potatoes

In a 2-quart bowl mix the mushroom soup, 1/2 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 1 1/2-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" on Sep 26, 1998

Main Ingredient: PotatoCuisine: Uncategorized