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

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.

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

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.

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