6-7 Sliced Red Potatoes, 1/4 inch thick
1/2 onion chopped
1 can sliced mushrooms or about 1/2 cup fresh
1 tablespoon oil
1 Can cream of mushroom soup
Kosher salt to taste
Saute potatoes, onions and mushrooms until just browned but not done all the way. Place in a covered Pyrex dish with can of cream of Mushroom soup and toss gently. Sprinkle with salt to taste and bake at 375 for 30-35 minutes.
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