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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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From Southern Living magazine Ingredients:
6 medium potatoes |
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
2 cups milk |
2 large onions, thinly sliced |
2 cups shredded sharp cheddar cheese |
salt and pepper |
paprika |
Directions:
1. Cover potatoes with salted water and bring to a boil; reduce heat and cook about 30 minutes or until tender.
2. Peel and cut into 1/4 inch slices; set aside.
3. Combine soup and milk, stirring well.
4. Layer half of potatoes, onion and cheese in a greased 2 quart casserole; sprinkle with salt and pepper.
5. Pour half of soup mixture over cheese.
6. Repeat layers; sprinkle paprika over top.
7. Bake at 300 for 45 minutes or until bubbly.
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