Dinner : Potatoes and Cream of Mushroom Soup

This can easily be turned into a full meal in one pan. My mom used to always serve it with some pork chops cooked on top of it. I'm not a big fan of pork in general but it would certainly be good with some chicken. However, when I made these I wasn't really in the mood for anything but the potatoes so I thought I would try them out relatively plain.

I was surprised at how few potatoes I needed to use also. I think next time I would add more cream of mushroom soup as well, but I'll chalk that up to the fact that this is the first time I have ever made this myself.

Ingredients:
* 5 baking size potatoes
* 1 or 2 cans of cream of mushroom soup

Directions:
Heat the oven to 375 degrees F. I used a relatively small and square casserole dish that has a lid, but any oven safe container would be good. If you are putting meat on top this will help keep the potatoes from getting too crisp on top. The lid helped keep the potatoes nice and soft, but some aluminum foil would work just as well. Be sure to spray whatever you use with some olive oil or grease it somehow.

I wanted to make as little work as possible for myself so all I did was scrub the potatoes. I did not peel them. You could if you're so inclined. If you have a mandolin, it will make slicing the potatoes very quick. It also made everything nice and uniform.

If you do have a mandolin, be very aware of where your fingers are! If you don't have a mandolin, just cut the potatoes into thin slices. They can be as thick or as thin as you would like.

Then in a large bowl carefully mix the potatoes with the cream of mushroom soup. Once it's well mixed, pour the potato mixture into the cooking dish. Cook for about 45-60 minutes covered. It will be done when the potatoes feel soft to a fork all the way through.