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I saw this recipe this morning while at work, stopped at the store on the way home to get the soup and cheese. I used a Mexican blend of cheeses, and added a little bit of Feta cheese that I already had, and a black and red pepper blend. (we like spicy food). I also chose to use cream of mushroom soup and milk. For a "one dish meal" I seasoned and browned some pork chops then put them on top of the casserole and baked covered for 45 min's, then cooked uncovered for 30 minutes. This was a hit in my house! :oP I also doubled the recipe since tomorrow is club volleyball practice at 7 pm. Thanks for sharing the recipe!
These potatoes are wonderful. So easy and quick to put together and everybody at the table loved them. I did use a Mexican blend cheese instead of cheddar because that's what I had on hand but was true to the recipe other than that. I'm all for quick and easy so this is now my go-to scalloped potato recipe. Thank you so much for sharing!
These potatoes are even better than my mother made, many,many, years ago! I didn't have Cream of Celery, so used Cream of Mushroom instead, but otherwise followed the recipe exactly. These potatoes came out creamy, with just the right flavor. I made a 9x13 casserole, which I am now washing up, as my family of five ate every last cheesy bite! Thanks for sharing!
My better half's idea of making a dinner 'side' is opening a box with the picture of a potato on it. Good help is so hard to find. Made for A-NZ #36 Recipe Swap.
These potatoes were so-o-o good! I used 8 small, red potatoes and just sprinkled the cheese lightly over each layer (didn't use the full 2 cups) and followed the recipe with those exceptions and it was delicious. Thanks, Carole in Orlando
This dish is so yummy. My bf & I both loved it. Will be making this one again & again. Thanks
What a great tasting potato dish! I took it to our Couples Bunco and they all wanted the recipe!! :-) I made an alteration on the prep. since I was pressed for time. I use the shredding blade of my food processor for the potatoes and the onions. I put them in a bowl of salted water and covered with saran. They waited for me without turning brown until I needed them later that day. I drained them well, and squeesed out the extra liquid. Dumped them into a large bowl and combined "ALL" ingredients. Poured into a pyrex casserole and srinkled the top with crush "French Fried Oninons". Baked 2 hours and enjoyed!! Thanks, Ingrid/Koechin
Yum Leslie - we loved this potato recipe! I did sub mushroom soup as that was all I had and I cut back a bit on the cheese (I'm starting to get a bit chubby). Definitely be making this again!
I made this twice over the weekend, using milk like someone suggested. The first time, I left the lid on the casserole and it turned out just a little soupy. The second time, I used cream of mushroom soup because that is what I had on hand and it added so much flavor! YUM! Both times the cooking time was just over an hour.
Absolutely delicious! Such an easy recipe too. Like to cook for flavor, so instead of water I used 1 can of milk and it only needed 1 cup cheese. Baked it in a 2 quart baking dish like in the picture I took. Thanks for the tasty side dish.