Scalloped Potatoes and Cream of Mushroom Soup Casserole Recipe

Main Ingredients

• 6 cups potatoes, thinly sliced
• 2 cans cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 0.5 tsp black pepper

• Preheat your oven to 375°F (190°C).
• In a large bowl, mix the cream of mushroom soup and milk until well combined.
• Layer half of the sliced potatoes in a greased baking dish.
• Pour half of the soup mixture over the potatoes.
• Sprinkle half of the shredded cheddar cheese over the soup mixture.
• Repeat the layers with the remaining potatoes, soup mixture, and cheese.
• Season with salt and black pepper.
• Cover the baking dish with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
• Let it cool for a few minutes before serving.