Recipe by randkcook
"This recipe is easy and foolproof! This came from a friend's mother-in-law. The onions make this especially tasty."
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potatoes, peeled and cut into 1/2-inch rounds
1 (10.75 ounce) can
condensed cream of mushroom soup
grated Cheddar cheese
1 (5 ounce) can
I don’t usually eat potatoes but I make them for my husband, therefore, this is his review. He thought they had good flavor and were very good. What he especially liked about them is that even though they had a sauce, they were not heavy. He wouldn’t give them a 5 (he’s saves that for only outstanding dishes, yes, he’s fussy) but they were a solid 4 and he enjoyed them very much. Thanks for sharing!
This is a tried a true recipe, quick and easy to prepare and absolutely full of flavour.
Decent base recipe, but pretty bland. I just wish I had listened to my gut and added some much needed flavor. I will make this again and add garlic and pepper.
Not impressed. Flavor lacking and cutting potatoes at 1/2" is to thick. Made for 4 people and all agreed with me.
I made this recipe with a few changes. Changes made were out of necessity, wanted to use up some leftovers.
8x8 glass baking dish sprayed with non stick cooking spray.
Left over boiled potatoes cut into thickish chunks placed into baking dish.
In a mixing bowl combine the following
1can cream of mushroom soup
2% milk! I used soup can to measure, 1 can full
1/2 cup shredded white cheese
1 cup shredded cheddar cheese
Mix together pour over potatoes
Bake 35 min at 350, add 1/2cup cheese to top, broil until brown
They were perfect, cheesy and delicious
Longer then probably necessary cooking time because potatoes were cold thru. Wanted to be sure they were hot in middle.
* Percent Daily Values are based on a 2,000 calorie diet.
Good Scalloped Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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