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Ingredients
1 (14 1/2 oz) Can cream of mushroom soup
1/2 Teaspoon paprika
1/2 Teaspoon pepper
4 Medium baking potatoes, sliced 1/4 inch thick
1 Cup shredded cheddar cheese
Instructions
Oven
Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese and spoon soup mixture over cheese. Cover and bake at 400�F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender.
Crockpot
Follow directions above, placing ingredients in a lightly greased crockpot. Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm for serving.