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

Cook potatoes in boiling water 25-30 minutes. Drain and cool to touch. Peel and cut into 1/2 inch slices. Set aside. Saute mushrooms in butter in a large skillet until tender. Set aside. Combine soup, milk and onions in small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally.

Remove from heat. 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.