Mushroom scalloped potatoes

6 Servings

Ingredients

Quantity Ingredient
1 can Cream of mushroom soup
¾ cup Grated process American cheese, divided
¼ cup Finely cut pimento
½ teaspoon Salt
4 ounces Can mushroom stems and pieces, drained
⅔ cup PET Evaporated Milk (1 sm. can)
4 cups Thinly sliced, peeled raw potatoes
¼ teaspoon Onion salt
¼ teaspoon Oregano
¼ cup Barbecue sauce

Directions

FORMATTED BY TRISH MCKENNA

VARIATION

BARBECUE SCALLOPED POTATOES

In a 2-quart bowl mix the mushroom soup, ½ cup of the grated American cheese, the pimento, salt and the mushrooms.

Gradually stir in the evaporated milk and the potatoes.

Put into a greased, shallow 1½-quart baking dish. Top with remaining cheese. Bake in a 350 degree F. oven for 1 hour, or until potatoes are tender. Makes 6 servings.

VARIATION: Barbecue Scalloped Potatoes...

Use the onion salt, oregano and the barbecue sauce in place of the pimento and the mushrooms.

No nutritional information available.

FROM: A recipe insert from PET Evaporated Milk, copyright 1961.

Formatted to MM by Trish McKenna on 10/16/97.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998

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