2 (10 3/4 oz.) cans condensed potato soup
1/2 c. milk
1 (8 oz.) container sour cream
6 all purpose potatoes, thinly sliced
2 (10 oz.) boxes frozen chopped broccoli, thawed & drained
1/2 onion, finely chopped
2 c. Swiss cheese, grated

Heat oven to 325 degrees. Parboil potato slices approximately 5 minutes. In large bowl, combine soup, milk, sour cream, grated cheese and onion. Add drained potato slices and drained, thawed broccoli. Stir until well mixed. Grease a 9 x 13 inch baking dish. Transfer mixture to dish. Bake 1 1/4 to 1 1/2 hours until potatoes are tender. Let stand 5 to 10 minutes before serving. Yields: 10 servings.