Good Evening everyone....This morning I woke up and decided I wanted to try to make these potatoes cause they sounded so good when I tried them the other day. What inspired me was at the this Thrift Village second hand store yesterday I found this Corning Ware dish with a holder. It was only $5.99 I couldn't believe it...
6 - 7 large russet potatoes
1 can cream of mushroom
1 cup milk
salt and pepper
Peel and thinly slice potatoes and onion
Mix soup and milk, blending well
Arrange half of the potatoes in a buttered dish. Shake some salt and pepper all over.Top with onion and pour 2/3 of the soup mix evenly over top.
Arrange the rest of the potatoes, a little salt and pepper and the rest of the soup. Sprinkle with paprika.
Cover dish and bake at 375 F for 60 - 90 minutes. If you like the top a bit crispy, remove cover for final 15-30 minutes. Although the potatoes may be done in 1 hour, I like to put them in a bit ahead of time, just in case. There is nothing like waiting for potatoes to get done, and they taste better when they are cooked longer. You can always just cover and let them sit for 15 minutes before serving.
I didn't have the time to put it back into the oven to brown the top, but I think I might have if I had stayed home..Vee had appointment at the dr. But I suggest that you give it a try...
I cooked mine for one and half hours...
I'm going to miss them dearly....
with love Janice