Spray a 9/13 inch pan with non-stick spray (Pam). Mix all ingredients and put into pan. Bake at 350 for about 45 minutes to 1 hour, uncovered, stirring occasionally. Raise heat to 375 and keep baking, stirring occasionally for about another 15 minutes to 1/2 hour, until potatoes are tender and the mixture is brown and carmelized. Sprinkle with pepper. (The onion soup mixture is salty, so I find no more salt is needed...but can be added if you prefer it. ) Add more water during baking if necessary (I find it usually is), but final mixture should not be saucy...just barely moist. Recipe by: Shelah Hiltz Posted to T.nt (sdm-marked) Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on 7 Ma, r 1998
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 620.5mg||21 %|
|Potassium 1092.2mg||29 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 42.2g|
|Protein 5.4g||8 %|
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Calories per serving: 227
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