4 Large russet potatoes
2 Med. onions or 16 green onions
15 to 20 Fresh mushrooms
2 (10 3/4 oz.) Cans cream of mushroom soup
1 Soup can of milk
Ground red pepper
4 Jalapenos, thinly sliced
Salt and pepper
Cut potatoes crosswise in 1/4 inch slices, leaving skins on. Cut onions crosswise in 1/4 inch slices and separate into rings. ( If using green onions, cut into 1/4 inch pieces using tops.). Slice mushrooms lengthwise in thin slices. Layer potatoes, onions and mushrooms in a 2 qt. greased baking dish. Salt and pepper to taste. Combine mushrooms soup and milk. Mix until smooth. Pour over potato mixture in baking dish. Sprinkle with red pepper and top with jalapenos if desired. Bake covered for on hour at 350’F. Uncover and bake 30 minutes longer. Serve immediately. Yield: 6 servings.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!