Easy Scalloped Potatoes

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* Exported from MasterCook *

 

Easy Scalloped Potatoes

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 1/2 ounces canned condensed cheddar cheese soup or

cream of celery or cream of mushroom soup

3/4 cup milk or evaporated milk

pepper -- to taste

4 cups peeled thinly sliced baking potatoes

1 small onion -- thinly sliced

2 tablespoons butter or margarine

1 dash paprika

 

In a bowl, combine condensed soup, milk and pepper.

 

Line the slow cooker with foil (enough to fold over the top). Place 1/2 of the

potatoes in cooker and sprinkle with 1/2 of the onions and 1/2 of the soup

mixture. Repeat with remaining potatoes, onion and soup mixture. Dot with

butter and sprinkle with paprika.

 

Overlap top with foil, cover and cook on low heat for 10 to 12 hours, or on high

heat for 5 to 4 hours. Potatoes should be fork-tender when done.

 

S(Mailing Lists):

" Kathleen <kmschuller on 27 Nov 2001 "

 

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Per Serving (excluding unknown items): 285 Calories; 13g Fat (40.5% calories

from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol;

694mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 2 1/2 Fat.

 

NOTES : This easy recipe can be put together quickly. The taste can vary with

the flavor of soup you use. If you use cream of mushroom, add 1/2 teaspoon

Worcestershire sauce to enhance the flavor of the mushrooms. If you wish to

make a more substantial dish, sauté 1 cup sliced mushrooms in a little butter

and layer the mushrooms with the potatoes.

 

Posted to Veg-Recipes

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