Scalloped Potatoes III Best Dishes

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Monday, December 10, 2012

Scalloped Potatoes III

"This is a fantastic recipe that makes a very massive amount!"

Ingredients :

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup blend
1 teaspoon garlic powder
2 half cups low-fat milk
10 kilos potatoes, peeled and sliced
2 teaspoons salt (optional)
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H45M

Preheat oven to 375 stages F (190 ranges C).
In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
In a huge roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to ten minutes before serving.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it evenly, and make easy-up less complicated.

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