Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

POTATO-CHEESE CASSEROLE




Source of Recipe


coworker Karen


List of Ingredients




6 medium potatoes
2 cans cream of mushroom soup, undiluted
2 cups milk
2 large onions, thinly sliced
2 cups shredded sharp Cheddar cheese
salt and pepper
paprika

Recipe



Cover potatoes with salted water, and bring to a boil; reduce heat, and cook about 30 minutes or until tender. Peel and cut into 1/4 slices; set aside.

Combine soup and milk, stirring well.

Layer half of potatoes, onion, and cheese in a greased 2 quart casserole; sprinkle with salt and pepper. Pour half of soup mixture over cheese.

Repeat layers; sprinkle paprika over top. Bake at 300 degrees for 45 minutes or until bubbly. Yield: 6 to 8 servings