Parishioner Recipes

Souper Scalloped Potatoes

submitted by
Andrea Cobban

from "Recipes from the Sacred Heart Parish Community Kitchens"

INGREDIENTS:

1 (10-1/2 oz) can cream of celery, chicken or mushroom soup
1/2 to 3/4 c. milk
dash of pepper

4 c. sliced potatoes
1 small onion, sliced
1 to 2 Tbsp. butter
dash of paprika

DIRECTIONS:
Blend soup, milk and pepper. Layer with potatoes and onion in buttered 1-1/2 quart casserole. Dot with butter. Sprinkle with paprika. bake, covered, at 375 degrees for 1 hour. Uncover and bake 15 minutes longer.

YIELD:
6 servings