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Italian Scalloped Potatoes

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Submitted by Linda Jane

YIELD

6 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

4 946
CUPS ML POTATOES
about 1 1/4 pounds, very thinly sliced
½ 118
CUP ML ONIONS
chopped
1 237
CUP ML MOZZARELLA CHEESE
shredded *
¼ 59
CUP ML PARMESAN CHEESE
grated
10 ¾ 310.7
OUNCES ML/G CREAM OF MUSHROOM SOUP
condensed
¼ 59
CUP ML MILK
½ 2.5
TEASPOON ML ITALIAN SEASONING
crushed *
¼ 1.3
TEASPOON ML GARLIC POWDER

Directions

In greased 1½ quart casserole dish arrange half the potatoes and half the onion.

Sprinkle with half the mozzarella cheese and half the Parmesan cheese.

Repeat layers.

Heat oven to 400-degrees F.

In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potatoe mixture Cover; bake one hour. Uncover; bake 10 minutes or until potatoes are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 132 37% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 458mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 8%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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