1 can cream of mushroom soup
1/2 cup milk
1/8 teaspoon pepper
1/2 teaspoon dry mustard
6 potatoes, medium size
Salt and pepper
Dilute mushroom soup with milk; add pepper and dry mustard. Heat. In the meantime, pare and thinly slice potatoes. Arrange in layers in a casserole, pouring hot soup mixture between layers. Season with salt and pepper to taste. Cover and bake at 400F for 50 minutes. Uncover and bake until potatoes are browned. Makes 6 servings. - Mrs. Florence Kerner, Jasper county, Illinois.
No comments:
Post a Comment