- 6 or 7 medium potatoes, sliced
- 1 can cream of celery or cream of chicken soup
- 1 c. evaporated milk
- 1 medium onion, minced
- salt and pepper to taste
- Parmesan cheese (for top)
- Mix soup, milk and onion.
- Place potatoes in well greased casserole dish with lots of butter.
- Pour soup mixture over potatoes.
- Sprinkle Parmesan cheese on top.
- Bake at 350° for 1 hour and 15 minutes.