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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Microwave Scalloped Potatoes and Mushrooms Recipe

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This recipe for Microwave Scalloped Potatoes and Mushrooms is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 potatoes, sliced
1 1/2 cans cream of mushroom soup
milk
1/2 tsp. salt
1 small can of slice mushrooms (can use 1/2 cup fresh, sliced)
butter
Directions:
Directions:
Slice potatoes. Put into a glass baking dish sprayed with cooking spray.
In large bowl place cream of mushroom soup. Fill one of cans (from soup) with milk 1 1/2 times. Pour milk into soup. Add mushrooms with liquid, and salt, and mix well.
Pour over potatoes. Dot the top with butter.
Cover with glass lid or plastic wrap, pressing to sides to make secure. Cut a small slit in top to let steam out.
Cook for 20 minutes or until done. If you check the potatoes and they are not quite done, put them back into microwave for a few minutes longer. Replace the plastic wrap as directed above.
*If the potatoes are too dry, take the remaining soup and add a little milk to it an pour over the potatoes to desire consistency.
Personal Notes:
Personal Notes:
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