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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 10 |
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My friend Mike came up with this recipe years ago and I have to say it quickly became a family favorite. Ingredients:
4 large baking potatoes (sliced) |
4 large sweet onions (sliced) |
20 ounces cream of mushroom soup (2-10 oz cans., fill 1 can with milk and combine with soup) |
salt and pepper (to taste) |
Directions:
1. Preeheat oven to 375 degrees. Combine soup and milk, spray a 9 x 13 inch baking dish with cooking spray, then spoon enough soup mixture in and spread to cover bottom of dish. Place a layer of potatoes then a layer of onions, sprinkle with salt and pepper, pour soup mixture to cover well and continue layering in that order, ending with a layer of potatoes and soup mixture. Shredded cheddar cheese may also be sprinkled on top if desired.
2. Bake for approximately 30 minutes, casserole should start to brown lightly, start testing potatoes with tip of knife, when tender it's done.
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