Scalloped Potato-Onion Bake
Using cream of celery soup adds great flavor and convenience to this scrumptious side dish that takes just 10 minutes to put together before you throw it in the oven.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
0.125 teaspoon ground black pepper
4 medium potato (about 1 1/4 pounds), thinly sliced
1 small onion, thinly sliced (about 1/4 cup)
1 tablespoon butter, cut into small pieces
0.5 teaspoon paprika
0.5 cup milk
0.125 teaspoon ground black pepper
4 medium potato (about 1 1/4 pounds), thinly sliced
1 small onion, thinly sliced (about 1/4 cup)
1 tablespoon butter, cut into small pieces
0.5 teaspoon paprika
Instructions
Stir the soup, milk and black pepper in a small bowl. Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole. Repeat the layers. Dot the top with the butter. Sprinkle with the paprika. Cover the baking dish.
Bake at 400°F. for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.
Bake at 400°F. for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.
Scalloped Potato-Onion Bake
Using cream of celery soup adds great flavor and convenience to this scrumptious side dish that takes just 10 minutes to put together before you throw it in the oven.
Directions
Print
Stir the soup, milk and black pepper in a small bowl. Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole. Repeat the layers. Dot the top with the butter. Sprinkle with the paprika. Cover the baking dish.Bake at 400°F. for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup milk0.125 teaspoon ground black pepper4 medium potato (about 1 1/4 pounds), thinly sliced1 small onion, thinly sliced (about 1/4 cup)1 tablespoon butter, cut into small pieces0.5 teaspoon paprika
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