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1 c. cream of celery soup or
cream of mushroom soup
1/2 c. milk
1 small minced onion
5 c. sliced cooked potatoes
1 c. shredded sharp cheese
(omit for scalloped

Blend soup, milk and onion. Prepare cooked potatoes and
cheese. In a buttered 2 quart casserole, arrange layers of
potatoes, soup mixture and cheese. Bake 30 minutes at 400 degrees.
Note: Can use this recipe with raw potatoes and omit
the cheese. Cover and bake at 375 degrees for 1 hour. Uncover and
bake additional 15 minutes. This makes creamy scalloped
potatoes. Serves 6.

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