Connecticut Casserole
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 1 lg onion
- 2 tbs oil
- 1 can Tender Bits, sliced thin
- 4 potatoes, slides thin
- 1 can mushroom soup
- 1 can water
- 1/2 cup cornflake crumbs
Pam an 8 inch square dish. Layer first the Tender Bits, then the onion, then the potatoes. Pour reconstituted mushroom soup over top, covering all potatoes so they do not get brown. Sprinkle top with cornflake crumbs. Bake uncovered at 350 degrees for about 1 1/2 horus.
