1 can Campbells cheddar cheese soup
1/2 c. milk
4 c. thinly sliced potatoes
1-2 tbsp. onions, chopped
1 tbsp. butter
Paprika

Stir cheese soup until smooth. Gradually add milk. In buttered 1 1/2 quart dish, arrange alternate layers of potatoes, onions and cheese sauce. Dot the top with butter; sprinkle with paprika. Bake covered, at 375 degrees for 1 hour; uncover and bake 15 minutes more.