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4 to 5 large potatoes 1 medium onion 1 stick margarine 2 1/2 c. evaporated milk 1 c. shredded sharp Cheddar cheese 1 tsp. salt 1/2 tsp. pepper 1 can cream of chicken soup Preheat oven to 350 degrees. Melt butter in a 9 x 13 dish. Layer on thin sliced potatoes. Layer on thin sliced onion. Sprinkle with salt and pepper. Add milk combined with soup. Cook 35 minutes. Add cheese; cook another 30 minutes. It is better if it cools for about 15 minutes before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |