1 can cream of mushroom soup
6 med. sized potatoes, peeled & sliced
Dash salt
Dash pepper
1 1/2 c. grated cheddar cheese
1 med. onion, sliced & divided into rings
3/4 c. milk
1/2 c. Pepperidge Farm stuffing mix

Saute onions in butter. Mix milk, soup, salt and pepper. Layer potatoes, cheese and onions in 2 quart casserole. Pour soup mixture over layers. Bake, covered for 1 hour at 375 degrees. Remove cover, sprinkle with stuffing mix and bake for 15 more minutes.