Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 to 4 pounds | Potatoes, peeled and sliced 1/4-inch thick |
| 1 can | Cheddar Cheese Soup |
| 1 can | Cream of Mushroom Soup, Cream of Chicken Soup, or Cream of Celery Soup |
| For Garnish | Extra shredded Cheese |
Instructions
- Preheat oven to 350°F. Grease a casserole dish.
- Place the sliced potatoes in a large pot of water and boil them until just tender. Drain well.
- In a separate bowl, mix the two cans of soup together.
- To assemble: Spread a thin layer of the soup mixture on the bottom of the prepared casserole dish.
- Add a layer of the drained, cooked potato slices.
- Continue creating alternating layers of soup and potatoes, making sure to end with a final layer of the soup mixture on top.
- Sprinkle the extra cheese for garnish over the top layer.
- Bake for approximately 30 minutes, or until the casserole is hot and bubbly.
Note
For a richer dish, you can add a splash of milk or cream to the soup mixture to make it easier to spread between the layers.
