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SCALLOPED POTATOES 18 Recipe

Ingredients
  • 6 firm potatoes
  • 1 can cream of chicken soup
  • 2 onions
  • 2 tablespoons butter
  • salt & pepper to taste
Directions
Butter casserole dish. Slice potatoes about 1/2 inch thick. Cover bottom of dish with potatoes, then onions, then layer of potatoes, then onions. Salt and pepper each layer and dot with butter. Heat soup with 1/2 can water. Pour over potatoes. Cover. Bake at 375° for 1 1/2 hours. Remove cover and lightly brown. This is also good layered with ham, pork chops, or chicken.
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