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 cheese
1 tbsp. butter

Blend soup, milk, dash of pepper. In buttered 1 1/2 quart casserole, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover and bake at 375 degrees for 1 hour. Uncover and bake 15 minutes longer until done. Makes 4 cups.