1 can Campbells cheddar cheese soup
1/2 c. milk
Dash of pepper
4 c. thinly sliced potatoes
1 sm. onion, thinly sliced

Blend soup, milk and pepper. In buttered 1 1/2 quart casserole arrange alternate layers of potatoes, onion and sauce. Dot top with 1 tablespoon butter. Cover. Bake at 375 degrees for 1 hour. Uncover and bake 15 minutes more or until potatoes are done.