Thursday, January 3, 2013

What's Cooking?

Due to the over-buying of various "cream of" soups in the past, I had quite a few I needed to get to and deal with pronto.

Lucky for me I found a 1976 Campbell's Soup cookbook in my library and got to cookin'.

I made everything from Tuna Shortcake  to White Clam Sauce to go over pasta to a variation of the classic Green Bean Casserole (I'll stick to the classic version myself) to Scalloped Potatoes.

Other than the green bean casserole, everything else has been a big hit (as evidenced by Diva's friend eating THREE helpings of the tuna at lunch.)

My favorite has been the scalloped potatoes, it was an easy and very tasty dish.

I did jazz up the original recipe slightly so here is my variation.

Easy Scalloped Potatoes

1 can of Cream of Chicken Soup
1 can of Milk
4c. Potatoes, thinly sliced (about 1/4")
1/2 Onion, thinly sliced
2 Sprigs of Rosemary, chopped
Butter
Salt & Pepper to taste

Mix soup, milk, salt, & pepper.
In a 8 x 8 dish layer potatoes, onions, rosemary, and soup alternately.
Dot the top with butter and cover with foil.
Bake at 375F for an hour then remove foil and bake another 15 minutes.

This is part of Miz Helen's Full Plate Thursday.

6 comments:

  1. Hi Pary,
    These will be a great dish of potatoes that we will love. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. Hi! Looks so yummy! Thank you for sharing. We'll try this. :)

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    Replies
    1. I hope you do try it and let me know what you think. :)

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  3. Green bean casserole is the best. I would LOVE to see that cookbook. That must have been cool to look through and try.

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    Replies
    1. It was very old school cool. :) Thanks for dropping by!

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Your turn! Let me know what perfectly practical comments you have.

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