Submitted by: Flo Brandstetter
This is a recipe that I received "tucked" in an old "Canter" family cookbook. Though not an old recipe, I'm sure that my aunts prepared this often. It's pretty easy to prepare and delicious! I also have used shredded cheese in the mixture.
- 8 cups thinly sliced potatoes
- 1/4 cup chopped onion
- 1 can (10-1/2 oz.) cream of mushroom soup
- 1 can (10-1/2 oz.) cream of celery soup
- 1 cup milk
Spread 4 cups of potatoes in bottom of greased 12 by 7-1/2 by 2-inch baking dish. Combine remaining ingredients (salt and pepper, if desired). Pour one half of the soup mixture over potatoes. Repeat layers. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer.