Ingredients:
- 1 can cream of broccoli soup
- 1/2 tsp. pepper
- 4 med. baking potatoes (cut in 1/4-inch slices, about 4 c.)
- 1 c. shredded cheddar cheese
Directions:
- In greased 9x12 baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese. Pour soup mixture over cheese. Sprinkle pepper over soup.
- Cover with foil and bake at 400° for 45 minutes. Uncover another 10 minutes or until potatoes are tender.
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