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Scalloped Potatoes (never fail)

Source of Recipe


Mary Fortner



List of Ingredients



• 1 can cream of mushroom soup
  
• 1/2 soup can of milk
  
• 1/2 lb. Velveeta cheese
  
• 1 small jar chopped pimentos
  
• 1 medium onion, chopped
  
• 1/2 stick margarine
  
• 5-6 large potatoes, cooked & sliced
  






Instructions



1. Combine soup, milk, cheese, pimentos, onion and margarine in a saucepan and heat slowly until cheese is melted. (Microwave works well for this step)
   
   
2. Combine with potatoes in a large baking dish.
   
   
3. Bake 45 minutes at 350F until bubbly and top is golden brown.