Potato Casserole

Ingredients

2 cans (16 ounces each) whole white potatoes
1 can (10 3/4 ounce) cream of mushroom soup
1 1/4 cups Roberts Milk
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dill seed
1/2 teaspoon oregano
1/8 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/8 teaspoon paprika

Preparation

Drain potatoes and place in a well-buttered 1 1/2 quart baking dish. Dilute soup with milk, stirring until blended. Stir in pepper, salt, dill seed, oregano and garlic powder. Pour mixture over potatoes; garnish with parsley flakes and paprika. Cover and bake at 350° for 45 minutes.

Recipe Contributed By: Jo Jones Omaha, Nebraska

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.