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1 can cream of mushroom soup
1/2 c. milk
4 c. thinly sliced potatoes
1/2 c. thinly sliced onions
1 c. shredded sharp Cheddar
1 Tbsp. butter

Blend soup, milk and pepper in buttered 1/2 quart
casserole. Arrange layers of potatoes, onion, soup mixture and
cheese. Dot top with butter. Sprinkle with paprika. Cover.
Bake at 375 degrees for 1 hour. Uncover and bake 15 minutes.

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