*From a community cookbook - submitted by Nancy Burghardt.
SCALLOPED POTATOES
4 large potatoes, sliced
1 onion, sliced
1 Tbsp butter
1 can mushroom soup
Milk, just enough to cover casserole
2 Tbsp flour
Salt and pepper to taste
Put potatoes and onion in casserole. Add salt, pepper and butter. Stir in can of mushroom soup. Sprinkle 2 Tbsp flour then add milk to cover. Bake, uncovered, in 350 F oven about 1 hour. Browned pork chops, chicken legs or wieners may be put on top to bake.