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Microwave Scalloped Potatoes and Mushrooms Recipe

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This recipe for Microwave Scalloped Potatoes and Mushrooms, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ladonna Senters
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-6 potatoes, sliced
1 1/2 cans cream of mushroom soup
milk
1/2 tsp. salt
1 small can of slice mushrooms (can use 1/2 cup fresh, sliced)
butter

Directions:
Directions:
Slice potatoes. Put into a glass baking dish sprayed with cooking spray.
In large bowl place cream of mushroom soup. Fill one of cans (from soup) with milk 1 1/2 times. Pour milk into soup. Add mushrooms with liquid, and salt, and mix well.
Pour over potatoes. Dot the top with butter.
Cover with glass lid or plastic wrap, pressing to sides to make secure. Cut a small slit in top to let steam out.
Cook for 20 minutes or until done. If you check the potatoes and they are not quite done, put them back into microwave for a few minutes longer. Replace the plastic wrap as directed above.
*If the potatoes are too dry, take the remaining soup and add a little milk to it an pour over the potatoes to desire consistency.

Personal Notes:
Personal Notes:
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