Tasty Tuesday: Fulfilling the Prophecy

Do you remember when microwaves first came on the market? I do (no comments about age here!). They were supposed to revolutionize cooking. Women would no longer be spending hours in the kitchen. The microwave would cut cooking time in half...or more! There's only one problem. That didn't happen. I don't know anybody who really "cooks" in their microwave. Reheat, yes. Steam, sure thing. Defrost, on occasion. But cook? Microwaves didn't live up to their billing.

Well, no longer is that true! I am here to show you a dish that used to be made in the oven that can be cooked in your microwave in less than half the time it normally takes.  What is this recipe that just might bring the microwave into it's destiny?

Here is what you need to make Microwave Scalloped Potatoes:

3/4 cup of milk
1 (10 oz) can cream of mushroom soup
4 medium potatoes, sliced about 1/8 inch thick
1 cup cheddar cheese, grated
1/2 small onion, chopped

First, combine the milk and soup in a microwave safe 2 quart casserole dish.

Next, add in all the other ingredients, stirring to coat.

Cover and microwave on high for 10 minutes.

-----------------We interrupt this recipe to bring you an important announcement-----------------

(And can I just say here that I did NOT clean up my microwave just because I knew I would be using it for Tasty Tuesday. It actually looked like that when I went to make this dish. And all I have to say is thank goodness it did, because I would have been cleaning like a mad woman to make it look good for the blog!)

----------------------------Now back to your regularly scheduled broadcast----------------------------

Finally, stir and then microwave for another 12 minutes, or until potatoes are tender.

Here is the finished product:



Sooooo good! Now your only problem is to figure out what to do with that extra 30 minutes you just saved!


Singlehandedly bringing appliances into the 21st century in the treehouse,

Chelli