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Results 61 - 70 of 82 for scalloped potato cheese
Wash and peel potatoes, slice approximately 1/8 inch thick (in food processor use thin-slicing blade). Put in saucepan with milk and butter ...
Slice and peel potatoes and onion. Mix soup with 1/2 can of milk per can of soup. Pour soup mixture over potatoes and onions in oven proof ...
Cook together for 5 minutes; ... Add 1 cup cheese; stir until melted. Layer ... degrees for 30 minutes. Foil may be removed last 10 minutes to brown.
Mix. Place in 2 quart ... 45 minutes. During last 10 minutes of cooking, remove cover and cover with shredded cheese and sprinkle with paprika.
Stir soup until smooth and gradually add milk in greased casserole. Arrange alternate layers of potatoes, onion and sauce. Dot with butter ...
Melt butter in kettle then ... and stir. Add cheese and onions. Cook on medium ... and stir then bake 30 more minutes uncovered or until done.
Cook the butter and onion together in a skillet. Add the soup, milk, and seasoning and heat. Then add the sliced potatoes. Sprinkle parsley ...
Cook potatoes in boiling salted water until tender; drain and slice thinly. Combine soup, sour cream sauce mix, milk, salt, and pepper. ...
In a 10 inch skillet, heat butter over medium heat. Cook onion until tender. Add remaining ingredients. heat to boiling. Reduce heat to ...
Heat soup with water until warm and smooth. Grease 2 quart casserole dish. Put sliced potatoes in dish and cover with soup. Bake at 350 ...
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