Put sliced potatoes and onion in a glass dish.
Mix soup, milk, salt and pepper.
Pour over potatoes and onion.
Slice some butter on top.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Place the thin sliced potatoes in a 9 x 13-inch glass pan that has been sprayed with Pam.
Mix together the flour with the 1 cup of cold milk, mixing well.
Add to the flour/milk mixture the salt, pepper and butter.
Pour the liquid over on top of the potatoes and spread grated Cheddar cheese on top.
Bake for 30 to 45 minutes at 350\u00b0.
ide.
Ham and Potatoes -- Just have them thin sliced and diced and
In a greased 3-quart casserole, place a layer of thin sliced potatoes, some ham, handfuls of onions, cheese, peas and a sprinkling of salt and pepper.
Dust with flour and re-layer potatoes and cheese.
Sprinkle top with bread crumbs or crushed corn flakes.
Lay a few chunks of margarine on top.
Fill casserole with milk until about 2 inches from top.
Bake in slow oven (300\u00b0 to 325\u00b0) for 2 1/2 hours until potatoes are done.
Into a baking dish, put a layer of thin sliced potatoes, salt, pepper and dots of butter.
Add a layer of thin sliced onions. Cover these with dots of butter, salt and pepper.
Repeat until all potatoes and onions are used.
Pour enough milk over potatoes and onions to cover them.
Cook in a moderate oven until potatoes are well browned.
These proportions may be varied according to the size of the casserole.
Serves 6.
Combine soup, milk and pepper in buttered 1 1/2-quart casserole dish. Arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter.
Sprinkle
with paprika. Cover and bake at 375\u00b0 for 1 hour.
Uncover.
Bake 15 minutes more or until potatoes are done.
Arrange alternate layers of thin sliced potatoes and onions. Sprinkle each layer with flour, salt and pepper and dot with butter.
Pour milk over the casserole and bake at 400\u00b0 for 1 hour. Last 15 minutes sprinkle with grated cheese.
icroproof casserole, combine peeled and sliced potatoes, onions and white sauce.
Butter 1 1/2-quart casserole. Layer with half of the sliced potatoes and onion.
Sprinkle with half the flour, salt, pepper and cheese.
Dot with half the butter.
Repeat layers.
Cover with milk.
Bake at 350\u00b0 for one hour or until potatoes are tender and top is browned.
Serves 6.
Blend soup, milk and dash of pepper.
Arrange layers of potatoes, onions and soup mix in 2-quart casserole.
Dot top with margarine and sprinkle of paprika.
Cover.
Bake 1 hour in 375\u00b0 oven.
Uncover and bake 15 more minutes or until done.
Enjoy.
Peel potatoes and slice thin.
Slice onions.
Cut garlic in half.
Beat eggs and mix with half and half milk.
In oblong dish, rub bottom of dish with garlic cloves and margarine.
Make layer of thin sliced potatoes, layer of onions, layer of grated cheese and repeat until they are all used. Pour egg and half and half mixture over layers.
Part with margarine.
Cook in oven at 350\u00b0 for 1 hour.
Brown chops in large skillet.
Toss potatoes, onions, flour and seasonings together.
Place potato mixture in buttered 13x9 pan.
Place chops on top of potato mixture.
Add soup and milk to skillet.
Bring to boil over medium heat.
Pour over chops and potatoes.
Cover and bake at 350 for 1 hour.
Uncover and bake and additional 15 minutes.
Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar; drain.
Put half of potatoes in greased crock-pot.
Top with half of the onion slices, flour, salt and pepper.
Add remaining sliced potatoes and onions.
Sprinkle remaining flour, salt and pepper.
Add butter and undiluted soup.
Cover and cook on low for 6 to 7 hours or on high for 2 to 3 hours.
Add cheese 30 minutes before serving.
Recipe may be doubled for a 5-quart crock-pot.
Arrange all the thin sliced potatoes on a stone; brush on melted butter. Sprinkle cheese and bacon bits. Cook at 350\u00b0 for 25 to 30 minutes. Serve with sour cream or chives.
minute.
Add the sliced potatoes, stir and cover the pan
Blend soup, milk and pepper.
In buttered 1 1/2-quart casserole dish, arrange alternately with potatoes, onion and sauce.
Dot top with 1 tablespoon butter; sprinkle with paprika.
Cover and bake at 375\u00b0 for 1 hour.
Uncover and bake 15 minutes more or until potatoes are done.
Place potatoes in greased 11 3/4 x 7 1/2-inch baking dish. Make a white sauce with margarine, flour, milk and seasonings. Add cheese and onions; stir until cheese is melted.
Pour over potatoes.
Cover with foil.
Bake at 350\u00b0 for 1 hour.
Line cast-iron skillet with bacon.
Layer thin sliced potatoes and sliced Swiss or crumbled Feta and green onions.
Sprinkle each layer with salt, pepper and Parmesan cheese.
Dot last layer with margarine.
Cook 5 minutes on top of stove.
Cover and cook 45 minutes in a 425\u00b0 oven.
Turn off and let sit in hot oven for 15 minutes.
Reverse onto platter after draining off grease.
Place potatoes, onion and peas in baking dish.
Mix in cheese. Dot with oleo, salt and pepper.
Pour milk over all.
Bake at 375\u00b0 for 1 hour.
Place thin sliced potatoes and onion in baking dish.
Make mixture from other ingredients and pour over potatoes and onions. Bake at 400\u00b0 for 40 minutes.