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Sauthwestern Scalloped Potatoes
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Submitted by:
Jimmy |
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Thinly sliced potatoes baked with cheddar cheese soup and green chilies |
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INGREDIENTS:
- 8 cup(s) , Potatoes Thinly Sliced
- 1/3 cup(s) , Butter
- 1/3 cup(s) , Flour
- 3/4 teaspoon(s) , Garlic Salt
- 3 cup(s) , Milk
- 2 can(s) , Condensed Cheddar Cheese Soup
- 4 ounces , Diced Green Chilies
- 1 small , Onion Finely Chopped
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| Instructions: |
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Put potatoes in water until ready to use. Melt butter in large saucepan; stir in flour and garlic salt and cook until mixture bubbles. Stir in milk and cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Stir in cheese soup and whip until smooth. Add chilies and onion. Drain potato slices on paper towels. Layer potatoes and cheese sauce in a 12 cup shallow casserole or a baking pan. Garnish with buttered bread crumbs, shredded Cheddar cheese, green chilies, or paprika. Cover with heavy duty foil. Bake in 350 degree oven for 1 hour. Remove foil and bake 30 minutes longer or until potatoes are tender. |
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