Ingredients
- 2 pounds potatoes, peeled, sliced
- 1 cup onion, sliced
- 10 ounces cream of mushroom soup (1 can)
- 12 ounces evaporated milk (1 can)
- 2 ounces pimentos, undrained (1 jar)
- 1/8 cup water
- 8 ounces American cheese, cubed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
How to Make
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Step 1: Preheat the oven to 400 degrees F.
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Step 2: Peel both the potatoes and the onions and cut into thin slices, no more that 1/4 inch thick.
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Step 3: Layer the potatoes and onions in an oven safe baking dish seasoning lightly.
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Step 4: In a medium sized bowl, stir together the cream of mushroom soup, pimento, evaporated milk, shredded cheese and salt & pepper until well combined.
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Step 5: Use water to rinse out milk can and then soup can.
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Step 6: Pour the soup mixture over the potatoes and onions.
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Step 7: Cover and cook for 45 minutes, stirring every 15 minutes.
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Step 8: Uncover, stir, and bake an additional 15 minutes until potatoes are tender.
We hope you enjoy this recipe!
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