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MUSHROOM SCALLOPED POTATOES 1 can cream of mushroom soup 1/2 c. grated process American cheese 1/4 c. finely cut pimiento 1/2 tsp. salt 4 oz. can mushroom stems and pieces, drained 2/3 c. Pet evaporated milk (1 small can) 4 c. thinly sliced, peeled raw potatoes 1/4 c. grated process American cheese In a 2 quart bowl, mix mushroom soup, American cheese, pimiento, salt and mushroom stems and pieces. Stir in gradual- ly put milk and potatoes. Put into a greased 1 1/2 quart baking dish. Top with 1/4 cup grated cheese. Bake in 350 degrees oven 1 hour or until potatoes are tender. Barbecue Scalloped Potatoes: Use 1/4 teaspoon onion salt, 1/4 teaspoon oregano and 1/4 cup barbecue sauce in place of pimiento and mushroom stems and pieces. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |