Best Scalloped Potatoes and Mushrooms

by Bethine


8 cups potatoes peeled and thinly sliced
1 large onion
1 tablespoon butter or garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans cream of mushroom soup
1 cup milk
1 1/2 cups shredded Cheddar cheese
Salt, to taste
Freshly ground pepper, to taste
Paprika, to taste


In large bowl, combine soup, milk and spices

Sauté thinly sliced onion rings in 1 tablespoon butter.

Lightly grease a casserole dish and arrange potatoes in a single layer in bottom of dish.

Drizzle soup mixture over top.

Add a layer of onions and mushrooms. Sprinkle cheese over each layer.

Continue to layer in this manner until all ingredients are used.

Bake at 375°F for approximately 1 hour or until potatoes reach desired tenderness.

Bake uncovered during the last 10-15 minutes of cooking time for a crisp top.

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