Baked scalloped potatoes with mushroom soup go well with any entrée, whether fancy or plain. Use whatever type of condensed cream soup you like — I normally switch it up based on what I’m serving it with.
Prep Time::25 mins
Cook Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups milk, or more as needed
½ teaspoon ground black pepper
6 large potatoes, peeled and sliced
1 medium onion, diced
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
Whisk condensed soup, milk, and pepper together in a bowl.
Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn't, add more milk.
Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.
Recipe Tip
You can use any type of milk, but don't use cream or half-and-half.