Scalloped Potatoes (Blue Recipe Book)

Ingredience

1 can Cream of mushoom soup

3/4 Cup milk

Pokyny

Peel and fry potatoes partly in oil.

Dab dry and season with salt, pepper, and garlic powder.

Alternate potatoes and soup mix.

Grate onion over each layer.

Sprinkle bread crumbs and parsley flakes over top.

Bake 350° about an hour