Potato Field Lunch Casserole - cooking recipe

Ingredients

5 pounds baking potatoes, scrubbed and sliced 1/4 inch thick (do not peel)
1/2 cup butter or margarine
1 cup water
1 package (1 oz.) dry onion soup mix

Preparation

Arrange potatoes in greased 13 X 9 X 2 baking dish; set aside. Combine butter, water and onion soup mix in saucepan.
Bring to boil.
Pour over potatoes.
Cover tightly with foil and bake at 350 for 1 hour.