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      Easy Cheesy Scalloped Potatoes

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      21536427_BG1.jpg







      Ingredients:



      • 1
        bag (24-ounce) frozen cut russet
        potatoes

      • 1
        can (10-ounce) condensed cheddar
        cheese soup

      • 1
        can (5-ounce) evaporated milk

      • 1
        jar (2-ounce) diced pimientos

      • 1
        medium onion, finely chopped

      • 1
        1/4 cups shredded cheddar cheese


      Preheat oven to 350°
      F. Lightly spray medium casserole
      with cooking spray;
      set aside.


      Microwave potatoes according to package directions (about 5
      minutes).


      In a medium bowl, stir together cheddar
      cheese soup with evaporated
      milk until smooth.


      Place half of the potatoes in the bottom of prepared
      casserole. Layer with half each of pimientos, onion, cheese soup mixture, and
      shredded cheese. Repeat layers.


      Bake in preheated oven for 45 to 55 minutes or
      until bubbling.

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