1 cup milk
2 teaspoons salt
4 cups cold water
2 cloves garlic, crushed
5 onions, sliced
2 tablespoons white bread-crumbs
1 teaspoon dried basil
3/4 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1/2 (8 ounce) can tomato soup
1 (10.5 ounce) can condensed cream of mushroom soup
2 (6 ounce) cans crushed corn
1 (4.5 ounce) can sliced mushrooms
5 shallow baking bowls
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar
In a small bowl, mix milk, salt, water and garlic. Pour mixture into a large pot and simmer over low heat until thickened, about 15 minutes. Drain liquid and set aside.
Place onions and garlic into the pot and cook over medium heat for about 15 minutes, until onions turn pink. Stir in white bread crumbs, basil, oregano, parsley, crushed red pepper flakes, cream of mushroom soup, corn, mushrooms, and balsamic vinegar. Stir well.
Bring a large pot of water to a boil. In a separate small bowl, mix tomato soup, cream of mushroom soup, crushed corn, mushrooms and balsamic vinegar. Stir well.
When potatoes are tender, place into a large bowl. Stir potatoes with all of the liquid and flour mixture, stirring just enough to moisten. Serve hot.
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