- 4 medium potatoes, cut into 1/4-inch slices
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender. Yield: 4-6 servings.
Originally published as Cheddar Mushroom Potatoes in Quick Cooking May/June 2001, p40
Reviews for Cheddar Mushroom Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 18, 2016
"Yummy! I used only 3 potatoes that were a decent size. Very tasty.- Theresa"
Reviewed Dec. 19, 2014
"Cheesy and delicious, easy to make side dish!"