Ingredients
10
10 servings
- •2 (10.75 ounce) cans condensed cream of mushroom soup
- •1 (10.75 ounce) can condensed cream of celery soup
- •1 (1 ounce) package dry onion soup mix
- •1 teaspoon garlic powder
- •2 ½ cups low-fat milk
- •10 pounds potatoes, peeled and sliced
- •2 teaspoons salt (Optional)
- •1 teaspoon ground black pepper
- •1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
- In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
- Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 433
- Carbohydrate: 75g
- Fat: 10g
- Fiber: 5g
- Protein: 12g
- Sugar: 9g
Related Recipes
Baked Scalloped Potatoes
Scalloped Potatoes I
Loaded Potato Soup II
Roasted Garlic Scalloped Potatoes
Potato Soup VIII
World's Best Potato Soup
Scalloped Potatoes Without Cheese
Easy Sour Cream Scalloped Potatoes
Scalloped Potatoes with Green Chiles
Mama Moe's Scalloped Potatoes
Country Scalloped Potatoes
