WebDirections Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until …
Preview
See Also: Soup RecipesShow details
Many recipes for scalloped potatoes start first on the stove top, but this recipe for creamy scalloped potatoes with mushroom soup is done in one pan and all done in the oven. This will save you time and clean up later. I think you will agree that this is a huge benefit for us busy moms!
Ingredients 1 6 large peeled, cubed potatoes 2 1 (10.75 ounce) can condensed cream of mushroom soup 3 1 1/4 cups milk
In a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. Grease a 13"x9"x2" oven proof dish. Put 1/3 of the potatoes, 1/3 of the onions, 1/3 melted butter, 1/3 flour and a 1/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). Repeat with two more layers, ending with the soup mixture.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through.