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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 8 to 10 large potatoes, peeled and thinly sliced
- 1 large onion, sliced in thin rings and separated
- 2 cans Campbell's cream of mushroom soup
- 1 soup can milk
- 2 slices buttered bread, crumbled in blender
- 1 c. Cheddar cheese
Method
- Preheat oven to 325°.
- Layer potatoes and onion rings in 9 x 13-inch greased pan.
- Season each layer with salt and pepper.
- Add bread crumbs to middle layer.
- Mix soup with milk and pour over potatoes.
- Top with Cheddar cheese.
- Cover with aluminum foil and bake for 1 to 1 1/2 hours, until potatoes are tender.
- Serves 8 to 10.
