1 can cream of mushroom soup
1/2 c. milk
4 c. thinly sliced potatoes
1/2 c. thinly sliced onion
1 c. shredded sharp cheddar cheese
1 tbsp. butter
Dash of pepper

Blend soup, milk and dash of pepper. In buttered 1 1/2-quart casserole, arrange in alternate layers; potatoes, onion, soup mixture and cheese. Dot with butter, sprinkle with paprika, cover, bake at 375°F for 1 hour. Uncover, bake 15 minutes more or until done.