Scalloped Potato-Onion Bake

Scalloped Potato-Onion Bake

25 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
Recipe by  Campbell's Kitchen

“Using cream of celery soup adds great flavor and convenience to this scrumptious side dish that takes just 10 minutes to put together before you throw it in the oven. ”

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Adjust Servings

Original recipe yields 6 servings



  1. Stir the soup, milk and black pepper in a small bowl. Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole. Repeat the layers. Dot the top with the butter. Sprinkle with the paprika. Cover the baking dish.
  2. Bake at 400 degrees F for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.

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Reviews (25)

Rate This Recipe


The recipe is kind of bland unless you add a few more things. I added garlic and some green onion and it turned out pretty good. I think next time I will also add a little salt and more pepper because it still could've had more flavor.



Per other reviews, I decided to add a few more ingredients. I sprinkled seasoned salt on each layer and crumbled a couple of slices of swiss cheese between the layers. It was a hit!



This was simple and very good! I did add one chopped fresh serrano chili, which gave it a nice kick!

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Amount Per Serving (6 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 383 mg
  • 15%

Based on a 2,000 calorie diet



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Vegetable Stuffing Bake


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Fiesta Potatoes