1 can mushroom soup
1/2 c. milk
4 c. thinly sliced potatoes
1/2 c. sliced thin onion
1 c. shredded sharp cheese
1 Tbsp. butter or oleo
Blend soup, milk and dash of pepper in buttered 1 1/2
quart casserole. Arrange alternate layers of potatoes, onion,
soup mixture and cheese. Dot top with butter. Sprinkle with
paprika. Cover. Bake at 375 degrees for 1 hour, uncover. Bake 15
minutes or until done. Makes about 4 cups.
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