SOUPER SCALLOPED POTATOES
1/2 cup thinly sliced celery
1/2 cup diced onion
2 cans (10 3/4 ounces each) condensed cheddar cheese soup
1 (12 ounce) can evaporated milk
8 cups peeled and thinly sliced russet potatoes
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9x13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers.
Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top.
VARIATIONS:
CELERY VARIATION:
Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.
SOUTHWEST VARIATION:
Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.
Makes 6-8 servings as a side dish
Source: 101 Things to Do with Canned Soup by Stephanie Ashcraft and Donna Kelly
1/2 cup thinly sliced celery
1/2 cup diced onion
2 cans (10 3/4 ounces each) condensed cheddar cheese soup
1 (12 ounce) can evaporated milk
8 cups peeled and thinly sliced russet potatoes
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9x13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers.
Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top.
VARIATIONS:
CELERY VARIATION:
Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.
SOUTHWEST VARIATION:
Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.
Makes 6-8 servings as a side dish
Source: 101 Things to Do with Canned Soup by Stephanie Ashcraft and Donna Kelly
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