1 can Campbell's cream of celery soup
1/3 c. milk
4 c. thinly sliced potatoes
1/2 c. thinly sliced onion
1 c. shredded sharp Cheddar cheese
1 tbsp. butter

Blend soup, milk, dash pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion, soup mixture, and cheese. Dot top with butter; sprinkle with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until done. Makes 4 cups.