Nancy Young wrote:

> I'm not being a snob, I promise, but I've never heard of that and
> I think you should find a better recipe. You'll learn more if you
> really make it from scratch. Add mushrooms to this if you
> want them. nancy

Thanks! This sounds a lot better. I don't really like mushrooms, though
I can tolerate that soup, but I didn't want american or cheese whiz
type stuff. But that was all I found when I did web searches. I bought
shredded cheddar and planned to use tha instead of the soup.

I think I will skip the bread crumbs (It's a texture thing, can't stand
meatloaf because of them), but everything else sounds great.

This would still work okay in a crockpot, wouldn't it? I like my
potatoes to be really super soft.

Thanks again.

>
> From Betty Crocker:
>
> 2 pounds potatoes, peeled and sliced (about 6 medium)
> 1 medium onion, chopped
> 1/4 cup butter
> 1 tablespoon flour
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 2 cups milk
> 2 cups shredded cheddar
> 1/4 cup fine dry bread crumbs
> paprika
>
> Cook and stir onion in the butter in 2 qt saucepan
> until onion is tender. Stir in flour, salt and pepper.
> Cook over low heat, stirring constantly, until mixture
> is bubbly; remover from heat. Stir in milk and 1/2 cups
> of the cheese. Heat to boiling, stirring constantly. Boil
> and stir 1 minute. Place potatoes in ungreased 1 1/2 qt
> casserole. Pour cheese sauce on potatoes. Cook uncovered
> in 325 oven 1 hour 20 minutes or in 375 oven 1 hour.
>
> Mix remaining cheese and the bread crumbs; sprinkle over
> potatoes. Sprinkle with paprika. Cook uncovered until top is
> brown and bubbly, 15 to 20 minutes longer.