Scalloped Potatoes III Tasty Recipes

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Scalloped Potatoes III

"This is a great recipe that makes a very large amount!"

Ingredients :

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon garlic powder
• 2 1/2 cups low-fat milk
• 10 pounds potatoes, peeled and sliced
• 2 teaspoons salt (optional)
• 1 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H45M

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
• In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
• Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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