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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. 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. |