1 lb. ground beef
1 med. onion, chopped
1 can Campbell's cream of mushroom soup
1 can Campbell's Cheddar cheese soup
1/4 c. water
2 (16 oz.) cans whole potatoes, drained and sliced

In skillet, brown beef and cook onion until tender (use shortening, if necessary). Stir to separate meal; pour off fat. Stir in soups and water; add potatoes. Heat; stir occasionally. Garnish with tomato wedges and parsley, if desired. Makes 6 (1 cup) servings.