- 3 pounds small red potatoes, quartered
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 2 cups sliced onions
- 1 cup milk
- 1/4 cup thinly sliced green onions
- 1 teaspoon dill weed
- 1 teaspoon dried marjoram
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a ungreased 13-in. x 9-in. x 2-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes.
- Cover and bake at 350 degrees F for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.