| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

When you're in a hurry, the use of condensed cream soups can be a real time-saver.

1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 1/2 cups milk

1 teaspoon salt

1/4 teaspoon pepper

5 cups thinly sliced peeled potatoes

1/4 cup butter, melted

1/4 cup all-purpose flour, sprinkled

1. In a small bowl, combine the soup, milk, salt and pepper; set aside.
2. Place a third of the potatoes in a greased 13 x 9 x 2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat with two more layers.
3. Bake, uncovered, at 350*F (175*C) for 1 hour and 20 minutes or until the potatoes are tender and top is golden brown.

Makes 6 to 8 servings.