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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is easy and foolproof! This came from a friend's mother-in-law. The onions make this especially tasty. Ingredients:
6 potatoes, peeled and cut into 1/2-inch rounds |
1 tablespoon olive oil |
1 small onion, chopped |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 cup grated cheddar cheese |
1 (5 ounce) can evaporated milk |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
3. Heat olive oil in a skillet over medium heat; cook and stir onion until lightly browned and tender, 10 to 15 minutes.
4. Mix onion, cream of mushroom soup, Cheddar cheese, and evaporated milk in a bowl. Arrange potatoes in a 9x13-inch casserole dish. Pour sauce over potatoes.
5. Bake in the preheated oven until potatoes are tender and sauce is bubbling, 20 minutes.
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