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Baked scalloped potatoes with mushroom soup go well with any entr?e, whether fancy or plain. Use whatever type of condensed cream soup you like — I normally switch it up based on what I’m serving it with.
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups milk, or more as needed
- ½ teaspoon ground black pepper
- 6 large potatoes, peeled and sliced
- 1 medium onion, diced
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
Step 2
Whisk condensed soup, milk, and pepper together in a bowl.
Step 3
Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn't, add more milk.
Step 4
Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.
Tips
You can use any type of milk, but don't use cream or half-and-half.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 5% |
| Cholesterol3mg | 1% |
| Sodium270mg | 12% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber6g | 20% |
| Total Sugars4g | |
| Protein9g | |
| Vitamin C59mg | 295% |
| Calcium64mg | 5% |
| Iron2mg | 11% |
| Potassium1294mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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