CHEESY PICNIC POTATOES
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/3 c. milk
2 Tbsp. barbecue sauce
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
4 c. potatoes, sliced thin
1/2 tsp. paprika
Preheat oven to 350°. Combine 1 1/2 cups cheese, soup, milk, barbecue sauce, oregano, salt and pepper in large bowl. Stir in potatoes until well coated.
Put into a shallow buttered 1 1/2-quart baking dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender. Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Let stand 5 minutes before serving.
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