FoodRecipesVegetable
6 potatoes, peeled
1 medium onion
1 (10.75 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup fine, dry bread crumbs
Food Processor Directions: Trim potatoes or cut in halves so they will
fit through feed tube in cover of processor. Use the pusher to guide potato
pieces through the feed tube to slice thin. Set potatoes aside. Insert
steel blade. Cut the onion into chunks and place in container, processing
until finely chopped.
Microwave Oven Directions: In a 3-quart (3-liter) glass casserole layer
potatoes and onions (use an extra-large dish to allow room for the milk
to boil). Combine soup and milk and pour over vegetables. Cover dish with
plastic wrap and place in microwave oven. Cook on high for 15 minutes,
or until potatoes are soft and sauce is bubbly. Sprinkle crumbs over top.
Cook on high for 30 seconds, or until crumbs are hot.
Crock Pot Directions: Slice potatoes, chop onion and combine in crock
pot. Pour soup and milk over top. Sprinkle with bread crumbs. Cover and
cook on low setting for 7 to 9 hours.
Conventional Directions: Grease a large casserole. Arrange ingredients
as described in basic recipe. Sprinkle with bread crumbs. Bake at 350°F
for 1 1/2 hours.