January 17, 2011

Scalloped Potatoes

1 can cream of celery soup
½ cup milk
Dash of pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 cup shredded sharp cheese
1 Tbs butter
dash of paprika

Blend soup, milk and pepper. In buttered ½ qt. Casserole dish, alternate layers of potatoes, onion, soup mix and cheese, Dot with butter & sprinkle with paprika. Cover and bake at 375* for 1 hour. Uncover and bake 15 minutes more. Serves 6

Victoria Arnold

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