Total Time
35mins
Prep 10 mins
Cook 25 mins

yum

Ingredients Nutrition

  • 34 cup milk
  • 1 (10 ounce) can cream of mushroom soup
  • 4 medium potatoes, sliced about 1/8 inch thick
  • 1 cup cheddar cheese, grated
  • 12 small onion, chopped

Directions

  1. Combine milk and soup in a microwave safe 2 quart casserole dish.
  2. Add in all other ingredients, stirring to coat.
  3. Cover and microwave on high for 10 minutes.
  4. Stir and then microwave for another 12 minutes, or until potatoes are tender.
Most Helpful

4 5

These potatoes turned out great, big hit with the family. I love scalloped potatoes but they can be so much work. I pulled out my new mandolin to slice the potatoes, and used this recipe to make for a quick side dish. Made these first, then put them on the top rack of the BBQ while I cooked up some steak and mushrooms. They bubbled away on the top rack which gave them that nice "from the oven" crust.

5 5

These are SOOOOO good! I have wanted to try this recipe forever and I am so glad I did tonight. I used to point my nose up to microwave recipes, but over the years I have found some good ones. I used 4 medium potatoes, 1/3 cup fine chopped onion, 1 cup milk, the can of cream of mushroom soup, 1 cup sharp cheddar cheese, 1/4-1/2 tsp. garlic powder, 1/4 tsp. pepper and a dash of salt. Had to cook mine a little while longer than posted, but that's what happens when you cook with potatoes. Also before serving I sprinkled the top with dried parsley and paprika. Thank you so much for posting. This will be great to make with leftover holiday ham.

5 5

This tasted very good. I found out that doubling it doesn't work out too well. I doubled it and almost doubled the time in the microwave, but that was still not enough. I think I cooked it about 50 minutes in all, and there were still some potatoes that were not cooked, but it was still very good.