Campbells Scalloped Potatoes Food

CAMPBELL'S SCALLOPED POTATOES

Campbell's Scalloped Potatoes image

Make and share this Campbell's Scalloped Potatoes recipe from Food.com.

Provided by gwynn

Categories Low Protein

Time 1h35m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can Campbell's condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
1/3-1/2 cup milk
1/4 cup chopped parsley
salt and pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 tablespoon butter or 1 tablespoon margarine
1 dash paprika

Steps:

Combine soup, milk, parsley and pepper.
In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
Dot top with butter; sprinkle with paprika.
Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

Nutrition Facts : Calories 248.3, Fat 8.2, SaturatedFat 3.6, Cholesterol 21.6, Sodium 503.2, Carbohydrate 39.3, Fiber 4.8, Sugar 3.4, Protein 5.8

CREAMY SCALLOPED POTATOES

Creamy Scalloped Potatoes image

Scalloped potatoes get their creaminess from a blend of Parmesan and Gruyere cheeses, and CAMPBELL'S® Condensed Low Fat Cream of Celery Soup.

Yield 8

Number Of Ingredients 12

Ingredients

2 tbsp 30 mL butter
1 tbsp 15 mL minced garlic
1 onion, finely diced
2 tbsp 30 mL fresh thyme leaves, finely chopped
1 tbsp 15 mL ground black pepper
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup
1 1/2 cups 375 mL CAMPBELL'S® Ready to Use Chicken Broth
2 cups 500 mL shredded Gruyère cheese
1/4 cup 60 mL Parmesan cheese
1/2 tsp 3 mL nutmeg
4 lb 1.82 kg Yukon gold potatoes, peeled and thinly sliced (about 8 medium)
1/4 tsp 1 mL salt

Steps:

Preheat oven to 375°F (190°C). Melt butter in a saucepan set over medium. Add onion, thyme and garlic. Cook for 5 minutes or until softened. Stir in soup, broth, black pepper, nutmeg and salt. Bring to a simmer.
Meanwhile, layer one-third of the potatoes, overlapping slightly, in a greased 9x13-inch (3 L) baking dish. Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with one-third of the broth mixture. Repeat the layers twice.
Press down on the potatoes to make sure they are immersed in liquid. Sprinkle the remaining Gruyere cheese and Parmesan cheese on top. Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.
Bake for 60 minutes; remove aluminum foil and parchment paper. Bake for an additional 60 minutes or until potatoes are tender and cheese has browned. Let stand for 10 minutes before serving.

Nutrition Facts :

SCALLOPED SWEET POTATOES

Scalloped Sweet Potatoes image

Change up your scalloped potato dish with this easy recipe using sweet potatoes, white potatoes, Mozzarella and Parmesan.

Yield 8

Number Of Ingredients 10

Ingredients

1 can (284mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1/2 cup 125 mL low fat (1%) milk
3/4 cup 185 mL shredded part skim mozzarella cheese
1 large onion, thinly sliced
1 tbsp 15 mL chopped, fresh oregano leaves
2 cloves garlic, minced
1/8 tsp 1 mL ground black pepper
3 cups 750 mL peeled white potatoes, halved, very thinly sliced
3 cups 750 mL peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices
1/3 cup 80 mL shredded light Parmesan cheese

Steps:

Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish.
Stir in potatoes and spread evenly.
Sprinkle Parmesan cheese on top.
Bake, uncovered, at 375°F (190°C) until potatoes are tender about 1 hour 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts :

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