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Souper Scalloped Potatoes
1/2 cup thinly sliced celery
1/2 cup diced onion
2 cans (10.75 ounces each) cheddar cheese soup, condensed
1 can (12 ounces) evaporated milk
8 cups peeled and thinly sliced russet potatoes
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9 x 13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers. Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top. Makes 6-8 servings as a side dish.
Celery Variation: Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.
Southwest Variation: Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1/4 cup chopped onion
4 cans (14 ounces each) chicken broth
2 tablespoons butter or margarine
1 box macaroni and cheese
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
3 cups grated sharp cheddar cheese
1 can (12 ounces) beer, at room temperature
Combine celery, carrots, bell pepper and onion in a pot. Add broth, butter, cheese packet, salt and pepper. Boil over medium heat for 10 minutes. Reduce heat and simmer until vegetables are soft; puree mixture. Return to pot and cook over high heat. Dissolve flour in 1/4 cup water and add to broth. Add cheese 1/2 cup at a time, stirring until blended; pour in beer and cover. Cook over high heat for 15-20 minutes. Makes 4-6 servings.