Cream of Mushroom Soup Potatoes

Cream of Mushroom Soup Potatoes

Ingredients:

• 1.5 lbs tiny potatoes, halved
• 2 (284 mL each) cans condensed cream of mushroom soup
• Salt and pepper
• 1/2 cup milk
• 1 tbsp. butter

Topping:

• 8 oz mushrooms, sliced
• 1 tbsp. butter
• Salt and pepper
• Chives for garnish

Directions:

1. Preheat oven to 350°F.
2. Place potato halves into a 13×9 inch baking dish. Season with salt and pepper.
3. Pour soup cans over top of potatoes and spread the best you can. Pour milk over-top. Finish off with butter.
4. Cover and cook for 1 hour. Remove cover and cook for another 20-30 minutes, or until potatoes are tender.

Topping:

1. While potatoes are roasting, add butter to a large frying pan over medium-high heat. Once hot and bubbling, stir in mushrooms. Cook, stirring frequently, until browned, about 10 minutes.
2. Top dish with browned mushrooms and chives.

Note: Save time by cooking the mushrooms while the potatoes are in the oven. You could also place the raw mushrooms on top of the potatoes and cook them in the oven altogether.