Idaho Potatoes (scalloped)
Yellow Onion (diced)
Tomato (diced)
Green Jalapeno chili pepper (diced)
Bell pepper (diced)
Mushrooms (diced)
Sour cream (1 container)
1 can cream of mushroom soup
Shredded cheddar cheese
Butter
Directions: Boil the scalloped potatoes until soft, then drain off excess water.
Simultaneously stir fry all the diced vegetables moderately in some butter in a skillet.
Combine in a rectangular Pyrex baking dish.
Mix the sour cream and cream of mushroom soup together and pour into baking dish. Mix well.
Cover with cheddar cheese and bake for 20-30 minutes at 350 F
by John and Miranda Hamilton
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