Barbecue Scalloped Potatoes

Ingredients

  • 1 (10-ounce) can cream of mushroom soup, undiluted
  • 3 large baking potatoes (about 2 1/2 pounds)
  • 1/8 teaspoon paprika
  • 1 (5-ounce) can evaporated milk
  • ¼ teaspoon onion salt
  • 2 cups shredded sharp Cheddar cheese
  • ¼ cup spicy barbecue sauce
  • + 1 more ingredients
    • 1 ½ teaspoons salt, divided

Cook potatoes with 1 teaspoon salt in boiling water to cover 30 to 40 minutes or just until tender. Let cool slightly; peel and slice. Set aside. Stir together remaining 1/2 teaspoon salt, soup, and next 3 ingredients until blended. Layer half each of potato slices, barbecue sauce mixture, and ch...

View full recipe at My Recipes

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