1 can cheddar cheese soup
1/2 to 2/3 c milk
1 med. onion, sliced thin
3 tbsp. butter
Pepper and salt to taste
4 c. thin sliced white potatoes (boiled 10 minutes and peeled)

Blend soup, milk, salt and pepper in small bowl. Spray with Pam or butter 1 1/2-quart casserole dish. Alternate layers of potatoes, onion and sauce in casserole. Dot top with butter; sprinkle with paprika. Cover and bake 15 minutes longer.