8 potatoes
1 c. Velveeta cheese
1/2 c. milk
crackers
salt and pepper to taste
2 medium onions
1 can mushroom soup, undiluted
1 tsp. parsley flakes
1 tbsp. butter

Slice potatoes and onions, cook in a little water for 5 minutes. Drain water off. Dice cheese into small cubes. Mix cheese, potatoes and onion. Put in buttered casserole. Mix soup, milk and parsley. Pour over potatoes. Crumble crackers and sprinkle over top, dot with butter.

Bake 1 hour at 350°F, covered. Remove lid last 15 minutes so top can brown.