2 cans cream of potato soup
1/2 c. milk
1 (8 oz.) container sour cream
6 all purpose potatoes, thinly sliced
2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 med. onion, finely chopped

Heat oven to 325 degrees. In a large bowl combine soup, milk, and sour cream. Add potatoes, broccoli, and onion; stir until well mixed.

Spray a 13 x 9 x 2 inch baking dish with non-stick vegetable cooking spray. Transfer vegetable mixture to baking dish. Bake 1 1/4 to 1 1/2 hours until potatoes are tender. Let strand 15 minutes before serving. Makes 9 servings. (237 calories)