1 (10 1/2 oz.) can Cheddar cheese soup
1/2-3/4 c. milk
Dash of pepper
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 potato, onion and sauce in a 1 1/2 quart casserole. Dot top with butter. Sprinkle with paprika. Cover. Bake in a 375 degree oven for 1 hour. Uncover and bake 15 minutes more.