1 can (10 3/4 ounces) condensed cheddar cheese soup
11/2 cup (6 ounces) shredded cheddar cheese
3/4 cup milk
1/8 teaspoon ground black pepper
1 garlic clove, pressed
8 medium baking potatoes, peeled and thinly sliced (about 21/2 pounds)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon paprika
Directions:
1.Preheat oven to 400°F. Lightly spray Oval Baker with nonstick cooking spray. In large bowl, combine soup, cheddar cheese, milk and black pepper. Press garlic over soup mixture with Garlic Press. Add potatoes to soup mixture; mix well.
2. Spoon potatoes into baker; sprinkle with Parmesan cheese and paprika. Cover with aluminum foil; bake 1 hour. Remove foil; bake an additional 15-20 minutes or until potatoes are tender.
Yield: 8 servings
Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 31 g, Protein 12 g, Sodium 500 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2008
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