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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Here's a different way to serve red potatoes, shares Clara Honeyager from her Mukwonago, Wisconsin country home. Their slightly tangy flavor always appeals to a crowd. Ingredients:
3 pounds small red potatoes, quartered |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2 cups sliced onions |
1 cup milk |
1/4 cup thinly sliced green onions |
1 teaspoon dill weed |
1 teaspoon dried marjoram |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes.
2. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender. Yield: 10-12 servings.
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