This recipe for Scalloped Potatoes, by Gladys Ealy, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-5 large potatoes, peeled and sliced thin 1/2 cup chopped onion salt & pepper to taste 1 can cream of mushroom soup 2 T butter or margarine
Layer potatoes and onions in a 1 1/2 quart casserole. Salt and pepper to taste. Dot with butter. Pour soup on top. Cover and bake at 325º for 1 hour. Remove cover and bake another 20-30 minutes. Serves 5-6.
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