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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Ingredients:
3 lbs small red potatoes, quartered |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
2 cups sliced onions |
1 cup milk |
1/4 cup thinly sliced green onion |
1 teaspoon dill weed |
1 teaspoon dried marjoram |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place potatoes in an ungreased 13-in. x 9-in. x 2-in. baking pan.
2. Combine remaining ingredients; pour over potatoes.
3. Cover and bake at 350 degrees for 1-1/4 hours.
4. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.
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