1 onion, chopped
2 cups water
1/4 cup butter
1 1/2 pounds round slow cooked potatoes
1 (8 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
Preheat oven to 375 degrees F (190 degrees C).
Place onions in a medium saucepan and cover with water. Bring water to a boil and reduce heat. Cover and simmer 1 minute. Pour broth over onion and cook over medium heat until thickened. Drain and set aside.
Bring a large pot of water to a boil. Add potatoes and cook until seasoning is lightly browned, about 15 minutes. Drain and roll in butter or margarine.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cooked onion, water, butter and potatoes. Pour mixture into a casserole dish. Drizzle with bacon bits and mushrooms.
Bake for 30 minutes in the preheated oven, or until tender and a knife inserted in the center comes out clean.
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