4 md Potatoes; about 1-1/4 lbs
-very thinly sliced, 4 cups 1 md Onion; chopped, 1/2 cup
1 c Shredded mozzarella cheese
-(4 oz.) 1/4 c Grated Parmesan cheese
1 cn Cream of Mushroom Soup
-Campbell’s Condensed -10-3/4 oz. can 1/4 c Milk
1/2 ts Italian seasoning; crushed
1/4 ts Garlic powder
1. In greased 1-1/2-quart casserole dish arrange half the potatoes and
half the onion. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Repeat layers. 2. Heat oven to 400-degrees F.
3. In small bowl combine soup, milk, Italian seasoning and garlic
powder; spoon over potato mixture. 4. Cover; bake one hour.
5. Uncover; bake 10 minutes or until potatoes are tender.
6. Serve. Makes 6 servings.