1 (10.75-ounce) can condensed cream of mushroom soup
2/3 cup milk
1/8 teaspoon ground black pepper
Instructions
In a large heavy skillet, cook bacon until crisp.
Drain, allow to cool, then crumble; set aside.
In the same skillet, cook onion in butter until
tender. Stir in potatoes, condensed soup, milk and
pepper. Bring to a boil; reduce heat, cover and
simmer until potatoes are tender, 10 to 20 minutes.
Sprinkle bacon on top before serving.
Originally Submitted
11/27/2011
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