Ingredients:
4 Large Potatoes
1 can of Campbell’s cream of chicken soup
1½ tablespoons butter
¾ can milk
½ can water
2½ tablespoons chopped red onion
salt & pepper
Cooking Instructions:
Preheat oven to 375 degrees
Mix milk, water, and soup in a medium baking dish and microwave on high for 4 minutes
Whisk after it comes out of microwave to break up all soup clumps
Add chopped onion
Peel and slice potatoes ¼ inch thick (slice evenly so they bake evenly)
Salt & pepper to taste
Bake for about an hour or until potatoes easily break apart with a fork.
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