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    Scalloped Potatoes for 24


    Source of Recipe


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    List of Ingredients




    8 lbs. potatoes, pared and thinly sliced (24 c.)
    2 med. onion, finely chopped (1 c.)
    4 (10 1/2 oz.) cans cr. of mushroom soup
    2 (10 1/2 oz.) cans cr. of celery soup
    4 c. milk
    2 t. salt

    Recipe



    In two 13x9x2" baking dishes, spread
    6 c. of the sliced potatoes in bottom
    of each dish. Combine onion, soups,
    milk and salt. Pour 1/4 of the mixture
    over potatoes in each dish. Repeat
    layers. Cover with foil; bake at 375° for
    1 hour. Uncover and bake 30 to 45 min.
    longer. Makes 24 servings.


 

 

 


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