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


10 min.


1 hr. 25 min.



Servings: about 1/2 cup each

Cook: 1 hr. 15 min.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
dash 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

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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes