1 can (10 1/2 oz.) Cheddar cheese, cream of vegetable, celery, chicken or mushroom soup
Dash of pepper
1/2-3/4 c. milk
4 c. thinly sliced potatoes
1 sm. onion, thinly sliced
1 tbsp. butter
Dash of paprika

Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and sauce in 1 1/2 quart casserole. Dot top with butter. Sprinkle with paprika and cover. Bake at 375 degrees for 1 hour. Uncover and bake an additional 15 minutes. 4-6 servings.

Substitutes: Sliced cooked potatoes may be used. Mince the onions and reduce the cooking time to 30 minutes and bake uncovered.