CHEDDAR POTATO SLICES
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom
Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking
dish arrange potatoes in overlapping rows. Sprinkle with cheese.
Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10
minutes more or until potatoes
are tender. Serves 6.
For the slow cooker/Crock Pot:
Follow directions above, placing ingredients in a lightly greased slow
cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until
potatoes are tender. Keep warm (on low) for serving
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom
Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking
dish arrange potatoes in overlapping rows. Sprinkle with cheese.
Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10
minutes more or until potatoes
are tender. Serves 6.
For the slow cooker/Crock Pot:
Follow directions above, placing ingredients in a lightly greased slow
cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until
potatoes are tender. Keep warm (on low) for serving
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