1 can cream of mushroom soup or golden mushroom soup
3/4 can milk
4 c. thinly sliced potatoes
1/4 c. finely chopped onion
Dash pepper
1 tbsp. butter

Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and soup in a 1 1/2 quart casserole. Dot top with butter. Cover; bake 1 hour at 350 degrees. Uncover, bake 15 minutes more. For a nice top sprinkle a little paprika and parsley flakes before baking. 4-6 servings. If you want to make a double batch, use cream of celery soup as your second can. Adds a nice flavor.