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.
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