1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. milk
Dash of pepper
4 c. thinly sliced potatoes
1 sm. onion, thinly sliced
1 c. shredded sharp cheddar cheese
1 tbsp. butter
Paprika

Combine soup, milk and pepper. In buttered 1 1/2 quart casserole, arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter, sprinkle with paprika. Cover, bake at 375 degrees for 1 hour. Uncover, bake 15 minutes more or until potatoes are done. Serves 4 to 6.