Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is great.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
  • 12 teaspoon paprika
  • 12 teaspoon pepper
  • 4 medium potatoes, cut into 1/4 inch slices
  • 1 cup shredded cheddar cheese


  1. In a small bowl, combine soup, paprika and pepper.
  2. In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows.
  3. Sprinkle with cheese.
  4. Spoon soup mixture over cheese.
  5. Cover with foil.
  6. Bake at 400°F for 45 minutes.
  7. Uncover and bake 10 minutes or until potatoes are fork tender.
  8. Note: It needed some salt.


Most Helpful

I doubled this recipe and added a little garlic powder and sprinkled salt directly on the potatoes. It turned out fantastic. The kids and DH devoured this. I could have tripled it and it would all have been eaten! Thanks for the recipe

Cilantro in Canada April 06, 2005

These were great potatoes. I didn't mess with it to much, LOL. No really the only thing i did different was to add a sliced onion to the layers. I added more cheese (family prefrence). These were nice served them with a herb roasted chicken. They did take a little bit longer. Mabey 10 minutes. The left overs re heated nicely. Thanks for the post!

Jules211 March 20, 2007

I took the suggestion of the other reviewers and added garlic powder. I think I got a bit heavy handed with it. Recipe is very good and very easy. I will try to make again without the garlic...maybe use seasoning salt instead.

LifeAfter40 February 06, 2006

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