CREAM OF MUSHROOM SCALLOPED POTATOES
Steps:
- Wash and slice potatoes. (Don't worry about peeling the red skins off, they are delicious!)
- In a separate bowl, combine the soup and sour cream with whisk. Mix in water. Fold in potatoes, onions, and ham. Pour into a greased 9x13 pan and cover with foil.
- Bake a 350°F until potatoes are tender, about 2 hrs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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