CAMPBELL’S SCALLOPED POTATOES

This recipe was developed by Campbell’s Soup and is a perennial favorite

INGREDIENTS

1 can condensed cream of celery or mushroom soup

1/3 to ½ cup milk

¼ cup chopped parsley

Dash pepper

Dash paprika

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

DIRECTIONS

Combine soup, milk, parsley and pepper.

In 1 ½ quart casserole arrange alternate layers of potatoes, onion and sauce.

Dot top of casserole with butter and sprinkle with paprika

Cover casserole and bake at 375 for 1 hour. Uncover and then bake for 15 minutes or until potatoes are done.