Cheddary Scalloped Potatoes
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | small |
onions
sliced |
|
| 10 ¼ | ounces |
soup, broccoli cheese
|
* |
| ½ | cup |
milk
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | medium |
potatoes
cooked, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1 | small |
onions
sliced |
|
| 296.2 | ml/g |
soup, broccoli cheese
|
* |
| 118 | ml |
milk
|
|
| 0.6 | ml |
black pepper
|
|
| 4 | medium |
potatoes
cooked, sliced |
|
Directions
In skillet over medium heat, in hot margarine, cook onion until tender.
Stir in soup, milk and pepper.
Heat to boiling. Add potatoes. Reduce heat to low.
Cover, simmer for 5 minutes, or until hot and bubbling. stirring occasionally. Garnish with sage if desired.
