1 (12 fluid ounce) can condensed cream of mushroom soup
3 (11 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (5 ounce) can tomato paste
1/3 cup mayonnaise
1/2 teaspoon salt
4 assorted potatoes
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium skillet.
Mix together canned mushroom soup, crescent rolls and sour cream. Spread a layer of the soup mixture over the bottom of the prepared pan. Layer an additional layer of potatoes over the soup, filling to within 1/2 inch of the top. Spread any leftover soup mixture over the potatoes, then layer the remaining 3 layers.
Cover with foil. Place in the oven and broil 45 minutes, until potatoes begin to soften and liquid is absorbed; still, the potatoes will be soft.
I thought this was very good, especially with some crumb topping. Next time, I will add abl more sugar and/or cream cheese. I may also use boxed pecans.