Creamy Scalloped Potatoes

2 5lb. Boxes of Dehydrated Sliced Potatoes
2 50oz.Cans Healthy Request Cream Mushroom Soup
7 cups Skim Milk
4 cups Shredded Cheddar Cheese
2 Cups Sauteed Diced Onion
2 tsp. Salt
2 Tbsp. Black Pepper
2 Cups Bread Crumbs

Final minimum temperature should reach 165 degrees.

Rehydrated sliced potatoes according to directions
Sautee Onions in olive oil
In large bowl mix soup, skim milk, cheddar cheese, sauteed onions, salt, and pepper. Mix Well
Separate potatoes into 2 long shallow pans and divide soup mixture evenly over each pan of potatoes.
Bake at 350 degrees without bread crumbs for 30 minutes.
Sprinkle one cup bread crumbs on each pan of potatoes. Bake until golden brown.

Serving Size: 50 4oz. Servings

Number of Servings: 50

Recipe submitted by SparkPeople user GTROXEL.