Scalloped Potatoes
Ryan Stuart
ingredients
- 5-6 medium potatoes cut up
- 1 small onion, diced
- 1 cup Cheddar cheese, shredded
- 1 can cream of celery soup (or cream of mushroom)
- 1/3 cup of milk
- Salt, pepper, and paprika to taste
- Frozen hot or extra hot green chile to taste
directions
Microwave potatoes to “done” stage. Cool. Oil a 2 quart casserole dish. Peel skins from potatoes, cut up. Alternate layers of potatoes, onion, soup mix, and cheese. Cover and bake at 350° until bubbly, approximately 20 minutes.
Source: Linda Stuart
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