This recipe for Microwave Scalloped Potatoes with Cheese, by Charlotte Volkman, is from The McElmury Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Charlotte Volkman Added: Sunday, November 11, 2007
1 can cream of chicken soup 4 medium potatoes, cut in 1/8 inch slices (about 4 cups) 1 small onion, chopped 1/8 teaspoon pepper 3/4 cup milk 1 cup shredded cheddar cheese 1/8 teaspoon salt
Empty soup into 2 quart casserole. Stir in milk gradually. Stir in remaining ingredients. Cover tightly and microwave on high 20-35 minutes. Stir every 10 minutes until potatoes are tender. Let stand 5 minutes
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.