SCALLOPED CHEESE AND POTATOES 
4 c. thinly sliced potatoes
3/4 c. finely chopped onion (or sliced thinly)
3/4 tsp. salt
1 can (10 1/2 oz.) condensed Cheddar cheese soup
1/2 c. milk
1 tbsp. Worcestershire sauce

In a well buttered 2 quart casserole arrange in alternate layers potatoes, onion and salt. Repeat three times.

In a small saucepan, heat soup with milk and Worcestershire sauce. Pour over potato mixture. Cover and bake in a preheated moderate oven (375 degrees F.) 45 minutes. Remove cover and bake 15 minutes longer. Serves 6.

This recipe may be cut in half as far as the potatoes and onions are concerned but still use the same soup mixture.

 

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