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When you're in a hurry, the use of condensed
cream soups can be a real time-saver.
Easy Scalloped Potatoes
- 1 (10 3/4-ounce) can condensed cream of
mushroom soup, undiluted
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups thinly sliced peeled potatoes
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour, sprinkled
- In a small bowl, combine the soup, milk,
salt and pepper; set aside.
- Place a third of the potatoes in a greased
13 x 9 x 2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat with
two more layers.
- Bake, uncovered, at 350°F (175°C)
for 1 hour and 20 minutes or until the potatoes are tender and top is golden brown.
Makes 6 to 8 servings.
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