Scalloped Potatoes
This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.—Wendell Obermeier, Charles City, Iowa8 ServingsPrep: 10 min. Bake: 1-1/2 hour
Ingredients
- 8 medium potatoes, peeled and diced
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 to 1/2 teaspoon pepper
- 1 medium onion, finely chopped
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup milk or half-and-half cream
- 1/2 cup dry bread crumbs
- 3 tablespoons butter, melted
Directions
- In a greased 2-qt. baking dish, layer a third of the potatoes.
- Combine flour, salt and pepper; sprinkle a third over potatoes. Top
- with a third of the onion. Combine soup and milk; pour a third over
- onion. Repeat layers twice. Combine bread crumbs and butter;
- sprinkle over top. Cover and bake at 350° for 1 hour. Uncover
- and bake 30 minutes more. Yield: 8 servings.
Nutrition Facts: 1 serving (1 cup) equals 293 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 840 mg sodium, 50 g carbohydrate, 4 g fiber, 7 g protein.