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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This is a great recipe that makes a very large amount! Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup |
1 (10.75 ounce) can condensed cream of celery soup |
1 (1 ounce) package dry onion soup mix |
1 teaspoon garlic powder |
2 1/2 cups low-fat milk |
10 pounds potatoes, peeled and sliced |
2 teaspoons salt (optional) |
1 teaspoon ground black pepper |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
3. In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
4. Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.
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