Post by StressedOut on Aug 31, 2011 11:00:10 GMT -6
Campbell’s Scalloped Potatoes
1 (10 3/4 -ounce) can Campbell’s Condensed Cream of Mushroom Soup (regular or 98 percent fat free)
1 cup milk
5 medium potatoes, peeled and thick sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups chopped in food processor cooked ham
1 cup shredded cheddar cheese (about 4 ounces)
Stir the soup and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.
Bake at 375 degrees for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
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My fast recipe without ham Microwaved Scalloped Potatoes
I peel my potatoes, slice them thick and parboil in salted water for 10 minutes drain them in a strainer I also parboil a large sliced onion in salted water for 5 minutes... I heat my soup and milk in the microwave in a 4 cup measuring cup...I layer my potatoes and onions topping with 1 stick of sliced butter in a pyrex 3-quart shallow baking dish. Then I pour my hot soup and milk mixture over the top and put back in the microwave and continue cooking until done...
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My Mothers Microwave Scalloped Potatoes
1-1/2 c. milk
2 c. leftover pieces of baked ham
4 c. sliced potatoes
2/3 c. chopped onions
2 tbsp. all purpose flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine
Put milk in 2 cup measure. Cook, covered with waxed paper, on HIGH for 2 to 3 minutes, or just long enough to warm milk. Put a layer of ham in bottom of a 3 quart glass casserole. Add a layer of potatoes and onions. Sprinkle with flour, salt and pepper. Dot with butter. Add another layer of ham, potatoes and onions. Pour warm milk over layers.
Sprinkle with paprika. Cook, covered on HIGH for 10 minutes. Cook,
uncovered on ROAST for 15 minutes or until potatoes are tender. Cover loosely with plastic wrap and let stand 2 minutes before serving.
1 (10 3/4 -ounce) can Campbell’s Condensed Cream of Mushroom Soup (regular or 98 percent fat free)
1 cup milk
5 medium potatoes, peeled and thick sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups chopped in food processor cooked ham
1 cup shredded cheddar cheese (about 4 ounces)
Stir the soup and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.
Bake at 375 degrees for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
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My fast recipe without ham Microwaved Scalloped Potatoes
I peel my potatoes, slice them thick and parboil in salted water for 10 minutes drain them in a strainer I also parboil a large sliced onion in salted water for 5 minutes... I heat my soup and milk in the microwave in a 4 cup measuring cup...I layer my potatoes and onions topping with 1 stick of sliced butter in a pyrex 3-quart shallow baking dish. Then I pour my hot soup and milk mixture over the top and put back in the microwave and continue cooking until done...
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My Mothers Microwave Scalloped Potatoes
1-1/2 c. milk
2 c. leftover pieces of baked ham
4 c. sliced potatoes
2/3 c. chopped onions
2 tbsp. all purpose flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine
Put milk in 2 cup measure. Cook, covered with waxed paper, on HIGH for 2 to 3 minutes, or just long enough to warm milk. Put a layer of ham in bottom of a 3 quart glass casserole. Add a layer of potatoes and onions. Sprinkle with flour, salt and pepper. Dot with butter. Add another layer of ham, potatoes and onions. Pour warm milk over layers.
Sprinkle with paprika. Cook, covered on HIGH for 10 minutes. Cook,
uncovered on ROAST for 15 minutes or until potatoes are tender. Cover loosely with plastic wrap and let stand 2 minutes before serving.
