6 med. red potatoes, approximately 1 1/2 lb.
3/4 to 1 lb. fresh mushrooms, sliced
3 tbsp. butter
1 can cream of chicken soup
1/2 tsp. salt
1/4 c. milk
1/4 c. chopped onion
1/2 c. shredded cheddar cheese
Paprika

Boil potatoes until tender. Drain and cool. Cut into 1/2 inch slices. Saute mushrooms in butter until tender. Combine soup, salt, milk, and onions in a small saucepan. Cook over medium heat until mixture is thoroughly heated. Place potatoes in a greased 1 1/2 quart casserole dish. Top with mushrooms; reserve 1/2 cup for garnish. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees for 20 minutes. Garnish with reserved mushrooms.