Tuesday, February 16, 2010

Potato & Mushroom Casserole

I don't know where this came from, probably the back of a soup can. Apparently I didn't feel it necessary to note how long you bake it for, I don't know what's up with that, but it's at least a half hour.

1 can condensed cream of mushroom soup
1 c grated cheddar cheese
6-10 potatoes
black pepper

Wash potatoes and cut into 1/2 inch slices. Combine condensed soup, cheese, and pepper. Arrange potato slices in a sprayed casserole dish - we usually end up with three long rows of overlapping slices. Top potatoes with soup and cheese mix. Sprinkle with paprika. Bake at 350F "until cheese melts & potatoes are softened."

Edit 5/15/12: I found my mom's recipe card. This recipe is from my aunt Helen, and it bakes covered for 45 minutes, then uncovered for 10 minutes.

No comments: