Mushroom Scalloped Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FORMATTED BY TRISH MCKENNA
1 can: Cream of mushroom soup,
3/4 cup: Grated process American cheese, divided
1/4 cup: Finely cut pimento,
1/2 tsp: Salt,
4 ounce: Can mushroom stems and pieces, drained
2/3 cup: PET Evaporated Milk, 1 sm. can
4 cup: Thinly sliced, peeled raw potatoes
VARIATION
BARBECUE SCALLOPED POTATOES
1/4 tsp: Onion salt,
1/4 tsp: Oregano,
1/4 cup: Barbecue sauce,
Directions:
In a 2-quart bowl mix the mushroom soup, 1/2 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 1 1/2-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" on
Sep 26, 1998
Source from luhu.jp
cheese, the pimento, salt and the mushrooms.
Gradually stir in the evaporated milk and the potatoes.
Put into a greased, shallow 1 1/2-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"
Sep 26, 1998
Source from luhu.jp