DELUXE SCALLOPED POTATOES

INGREDIENTS

1 can cream of mushroom or cream of celery soup

1/2 cup milk

1/2 teaspoon salt

dash of pepper

1 tablespoon minced onion

5 cups cooked, sliced potatoes

2 tablespoons butter





DIRECTIONS

Stir together soup and milk and heat in saucepan, add salt, pepper and onion.

In greased 2 quart casserole layer half the sliced potatoes, then pour on half the soup.

Repeat for next layer, then dot with butter.

Cover and bake the casserole in a 375 degree oven for about 30 minutes.

6 servings

This recipe comes from a Pennsylvania woman's club cookbook, from the 1960's.