Scalloped Potatoes With Mushrooms

by Rose
(Calgary, Alberta, Canada)

This is a recipe I've been making for years and people love it - even those that don't like mushrooms!

4 to 6 medium potatoes, sliced
3 Tbsp. butter
1/3 cup diced mushrooms (optional)
1 can cream of mushroom soup
1/3 cup milk
Salt and pepper to taste

Slice the potatoes thinly and chop the mushrooms into small pieces.

Using 1 tbsp butter, grease the bottoms and sides of a casserole dish.

Layer 1/2 of the potatoes and mushrooms in the casserole dish and dot with 1 tbsp butter. Add a dash of salt and pepper to the layer.

Layer the remaining potatoes and mushrooms on top and dot with remaining 1 tbsp of butter. Again, add a dash of salt and pepper to taste.

Mix the can of mushroom soup with the milk until well blended. Pour over top of the potatoes.

Cover aluminum foil and bake for 1 1/4 hours at 350F or until potatoes are tender.

Note: If you or someone is allergic to mushrooms or just don't like them, you could substitute the can of mushroom soup for a can of cream of celery soup.