8 sliced potatoes
1 sliced onion
1 stick butter (melted)
2 cans Cream of Chicken soup (undiluted)
5-inch Velveeta cheese (2 lb. box)
Cook potatoes and onions for 10 minutes, after it starts to
boil. Drain. Place in casserole dish. In saucepan combine
butter, soup, and cheese cook until smooth. Pour over potatoes
and onions. Bake uncovered in 350 degree oven for 35-45 minutes.
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