"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Easy Scallop Potatoes Recipe

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This recipe for Easy Scallop Potatoes, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toni Reichenbach
Added: Tuesday, December 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes
2 cans mushroom soup
2 cans nacho cheese soup
1/2 cup of milk (could use more if needed)
1 cube of butter or margerine
1 onion
Salt and pepper

Directions:
Directions:
Wash potatoes and boil until tender, with peeling on.
Mix in a bowl, 2 cans of nacho cheese soup and 2 cans of cream of mushroom soup and then stir in a 1/2 cup milk. Dice one onion. Slice up 1 cube of margarine or butter.
Cool potatoes and slice.
Layer in a buttered casserole dish, potatoes and soup mixture. Sprinkle with onions, butter, salt and pepper. Make two or three layers depending on how much you want to make. You can cut this recipe down or make more by adding more soup and potatoes. You can add peppers and hot sauce to your nacho cheese soup if you like it hotter or you can use cheddar cheese soup if you don't like nacho cheese soup. The more soup the creamier the casserole. You can add more milk to stretch the recipe for a larger crowd. Bake at 350 until hot all the way through. Usually 45 mintutes to an hour depending on how large of a pan or casserole dish you are using.

Personal Notes:
Personal Notes:
I do not have an actual receipe so this is something you can experiment with and add whatever you want. My family loves these potatoes, hot, creamy and spicy.

 

 

 

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