Scallopped Potatoes, Mushroom & Garlic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 Large Potatoes (peel and slice thin) 1 10.75 oz Can of Condensed Cream of Mushroom Soup1 1/2 - 2 C 2% milk 1/8 tsp Cayenne pepper 1/8 tsp Garlic Powder1/4 c Low Fat Butter Substitute 1/4 c FlourPaprikaBlack PepperSalt to taste.
Pour 10 cups of water into a Dutch oven and brng it to a boil. Peel and cut potatoes. Add potatoes and salt to the water. Boil potatoes for 10 minutes. Pour into a strainer and let drain.. In a small bowl, mix together the mushroom soup, milk and cayenne pepper. The soup already has salt in it, taste before adding more salt.
Spray your casserole dish with Pam. Layer the soup mixture and then the potatoes, ending with the last of the soup mixture on top. Sprinkle lightly with Paprika and Black Pepper. Bake, uncovered, at 350 degrees F for 1 hour until golden brown and the potatoes are easily pierced with a fork.
Serving Size: makes 8 servings
Spray your casserole dish with Pam. Layer the soup mixture and then the potatoes, ending with the last of the soup mixture on top. Sprinkle lightly with Paprika and Black Pepper. Bake, uncovered, at 350 degrees F for 1 hour until golden brown and the potatoes are easily pierced with a fork.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 288.0
- Total Fat: 2.4 g
- Cholesterol: 5.5 mg
- Sodium: 212.3 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 6.6 g
- Protein: 8.2 g
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