Scalloped Potato-Onion Bake

Campbell's Scalloped Potato-Onion Bake Recipe

Using cream of celery soup adds great flavor and convenience to this scrumptious side dish that takes just 10 minutes to put together before you throw it in the oven.

At a glance

Prep

10 min.

Total

1 hr. 25 min.

Serves

6

Servings: about 1/2 cup each

Bake: 1 hr. 15 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 medium potatoes (about 1 1/4 pounds), thinly sliced
1 small onion, thinly sliced (about 1/4 cup)
1 tablespoon butter, cut into small pieces
1/2 teaspoon paprika

How to Make It

  • 1

    Stir the soup, milk and black pepper in a small bowl.  Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole.  Repeat the layers.  Dot the top with the butter.  Sprinkle with the paprika.  Cover the baking dish.

  • 2

    Bake at 400°F. for 1 hour.  Uncover the dish and bake for 15 minutes or until the potatoes are tender.

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RID#24378

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