"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 (10.5 oz) can cream of chicken soup
¾ C milk
1 C (4 oz) shredded cheese
4 medium potatoes, thinly sliced
2 Tb onion, chopped fine
¼ tsp pepper**
1 Tb butter

• Preheat oven to 350°.
• Combine chicken soup, milk, onion, pepper, ½ C cheese and potatoes.
• Place potatoes in mixture immediately after slicing so they don’t turn brown.
• Mix together and place in greased 9 x 13 pan.
• Dot the top with butter and sprinkle with remaining cheese.
• Bake 1 hour, 15 minutes or until fork tender.

Yields: 4 servings

• ** Salt is not necessary due to the large amount of salt in canned soup.




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