6 to 8 medium sized potatoes
2 medium Vidalia (or other sweet onions)
1 (4 oz.) can sliced mushrooms, drained
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1/2 cup dairy sour cream
1/2 cup (1 stick) butter
1 large or 2 small beef bouillon cubes
1 tbsp. Worcestershire sauce
salt and pepper, to taste

Preheat oven to 400°F.

Slice potatoes into thin circles. Quarter onions and separate. Open and drain mushrooms and add to potatoes and onions. Mix all three in baking dish with salt and pepper to taste.

Put butter and bouillon in microwave and heat until melted and bouillon dissolved. Remove from microwave and add Worcestershire sauce. Pour over potato mixture. Mix both soups and sour cream and evenly spoon over potatoes.

Cover with foil and bake at 400°F for 45 minutes.

Remove from oven and remove foil. Let stand 20 to 30 minutes to allow for thickening before serving.

Submitted by: Jamie Heckel