Baked scalloped potatoes with mushroom soup go well with any entrée, whether fancy or plain. Use whatever type of condensed cream soup you like — I normally switch it up based on what I'm serving it with.
Ingredients
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1.25 cups milk , or more as needed
- 0.5 teaspoons ground black pepper
- 6 large potatoes , peeled and sliced
- 1 medium onion , diced
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
-
2
Whisk condensed soup, milk, and pepper together in a bowl.
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3
Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn't, add more milk.
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4
Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.
Nutrition Facts
Per serving
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