Campbell's Scalloped Potatoes

By gwynn on July 22, 2005

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Ingredients

    1. 1 (304.75 g) can Campbell's condensed cream of celery soup or 1 (304.75 g) can cream of mushroom soup
    2. 78.07-118.29 ml milk
    3. 59.14 ml chopped parsley
    4. salt and pepper
    5. 946.36 ml thinly sliced potatoes
    6. 1 small onion, thinly sliced
    7. 14.79 ml butter or 14.79 ml margarine
    8. 0.25 ml paprika

Directions

  1. Combine soup, milk, parsley and pepper.
  2. In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
  3. Dot top with butter; sprinkle with paprika.
  4. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
 
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