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"
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6|
|Calories from Fat: 59 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 13.8mg||4 %|
|Sodium 204.8mg||7 %|
|Potassium 532.7mg||14 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 22.8g|
|Protein 6.2g||9 %|
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Calories per serving: 183
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