Scalloped potatoes with mushroom sauce

From our October 2012 Issue

Leona (Friske) Mohr – New Hamburg, Ont.


1 (10 ounce) can mushroom soup
1 cup milk
6 medium potatoes, peeled and thinly sliced
1⁄2 medium onion, thinly sliced
salt and pepper to taste
2 tbsp butter
parsley flakes


Mix together mushroom soup and milk. Set aside. In a two-quart casserole, place a third of the potatoes and onion then pour a third of the mushroom soup mixture overtop. Sprinkle with salt and pepper.

Repeat layering, ending with mushroom soup. Dot with butter and sprinkle parsley overtop. Bake in middle of oven, just below centre at 350° for 1 hour or until potatoes are done.

Option: put cheese slices on top for the last 15 minutes and bake uncovered.