Ingredients
- 8 large red potatoes
- 3 tablespoons butter
- 1 large white onion, chopped
- 4 cloves garlic, chopped or 2 teaspoons chopped garlic
- 1 (10.75 ounce) can cream of Mushroom soup
- 1 (10.75 ounce) can cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 4 cups shredded Cheddar cheese
- 1 cup of sliced fresh portabellas
- 1 cup of sliced broccoli
- 1 cup of crushed crackers with 2 tbls melted butter
- *(too spice up a little thinly slice 4-5 thai chiles and add into the sautee)
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Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
2. Sautee in butter mushrooms, broccoli and onion (7 minutes mushrooms & garlic then add broccoli 5 mins then add onions sautee until onions are translucent.)
3. Wash and peel (or not) the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
4. Sautee in butter mushrooms, broccoli and onion (7 minutes mushrooms & garlic then add broccoli
5 mins then add onions sautee until onions are translucent.)
5. Into the sautee pan stir in the soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese.
6. Mix crushed crackers (or breadcrumbs) with 2 tablespoons of melted butter and spread across the top cheese layer
7. Bake (Covered with lid or foil) in the preheated oven for 45 minutes. Remove the cover and cook until cracker mixture browns, approximately 10 more mins
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