6 med. red potatoes, about 1 1/2 lbs.
1 lb. fresh mushrooms, sliced
3 tbsp. butter, melted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. milk
1/4 c. chopped onion
1/2 c. (2 oz.) shredded cheddar cheese
1/4 tsp. paprika

Cook potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/2" slices; set aside.

Saute mushrooms in butter in large skillet until tender; set aside.

Combine soup, milk and onion in small saucepan. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat and set aside.

Place potatoes in a lightly greased 1 1/2 quart casserole. Top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees for 15 minutes. Garnish with reserved mushrooms. Serves 6. May be prepared ahead.