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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.